In her blog, Chameleon, my classmate (and fellow Bucknellian!) Allison has been doing a lot of blogging about her experiences with veganism. Being a quasi-vegetarian myself, veganism has always been something that peaks my interest.
I decided to become a vegetarian about 6 years ago, after watching PETA’s “Meet your Meat” video online. I really wouldn’t suggest watching it unless you are seriously considering becoming a vegetarian.
Being vegetarian means dealing the haters. But as they say -- Haters gonna hate!
However, even if you aren’t considering a vegetarian or vegan lifestyle, it’s a good idea to cut back on meat, for a number of reasons. Typically, most people incorrectly assume vegetarians don’t eat meat because they’re against animal cruelty. However, there is much more to the argument. Not only is a meatless diet better for your health, it’s also good for the environment.
This is what sparked Meatless Monday – a non-profit initiative that provides free education and recipes for living a life with less meat. Their goal is to help you reduce your meat consumption, in order to improve personal health and the health of the planet.
I thought about this last night, as I was trying out a new spaghetti squash recipe.
For those who are unfamiliar, spaghetti squash is super cool. When you cook this squash its insides string apart in a way that makes it look like spaghetti. Except it’s NOT spaghetti. Which is awesome because that means you can eat as much as you want, and still be healthy!
I found this recipe on AllRecipes.com, and decided to make it because had a close to 5-star rating. It does have feta cheese in it, so it’s not completely vegan. However, if you are looking to try a yummy vegetarian meal, I would highly recommend giving this one a shot!
One step closer to a meat-free life
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. (Side note: You can also microwave spaghetti squash and achieve the same results. Just don’t forget to poke some holes in it before cooking)
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Voila! Fast, simple, and delicious meal. Only 147 calories per serving!
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