Frank Said Don't Tell

Y'all, I love vegetables, but can you carve one into a pasta shape, and pretend its a noodle? I tried. Many different sauces. Many different vegetables. Not ever close to tasting like pasta. Nope. However, this recipe's sauce pairs well with the carrots, bringing out their natural sweetness, which further compliments the ginger/garlic notes in the coconut sauce. Bonus, no spiralizer needed, just use a regular vegetable peeler to make carrot ribbons. Not noodles, but tasty way to incorporate more veggies into your diet. This happens to be my favorite vegetable peeler. OXO brand from Williams Sonoma, not the one from Target. I hate how brands have different models at different price points at different stores. It's a trick, like vegetable noodles. Recipe modified (very little) from  Thai Turkey with Carrot Noodles  over at Emily Bites. Also, when I made this, I had some extra kale I needed to use up. DON'T ADD KALE. NOT GOOD. I'm all for using up what&

I usually make this with acorn squash, but the delicata squash looked like this, too pretty to pass up. AND y'all, the skin is edible. Pick it up like a little squash taco! I don't really sports, but I think this might win your next tailgate. Could it, maybe, even look a little footballesque? Laced with just enough toasted pecans and parmesan to make it special, this is our go-to healthy celebration of squash season. This recipe evolved from Greens with Spicy Lemon Cumin Oil out of Russ Parson's treatise on vegetables, How to Pick a Peach . If you are new to cooking and eating vegetables in season, this book is an excellent resource, and a great read. Its still on my shelf, eleven years later. Yield: 2 servings/8 smart points per serving as a main OR 8 servings/2 smart points per serving The photo shows one dinner portion or four side servings. Ingredients: 1 10 oz package chopped frozen spinach, thawed and drained 1-2 winter squash, size and hunger