Photo by Rachel Swetnam Los Angeles Food Photographer
This Sunday, Biscuit Batches will be celebrating the best holiday of October…. PUMPKIN FEST! This wonderful pumpkin celebration began 4 years ago in Columbia, Missouri. Traditionally celebrated the weekend before Halloween, this holiday began as a pumpkin feast among friends. Since then, the originators of Pumpkin Fest have gone their separate ways to follow their individual dreams. But every October they pass on the tradition to their new towns and new friends, making Pumpkin Fest a worldwide celebration.This year, Pumpkin Fest will be celebrated across the globe, from Los Angeles to Germany.
If you love pumpkin as much as we do at Biscuitbatches blog, please celebrate the day in your own style. Bring your friends, loved ones and neighbors together to enjoy a day full of wonderful pumpkin inspired dishes. You can also celebrate with pumpkin carving, pumpkin drinks and much much more! To commemorate the 4th Annual Pumpkin Fest, Biscuit Batches will be posting recipes inspired by the savory, sweet and decadent flavors of the pumpkin!
Spaghetti Squash in Pumpkin Cream Sauce
1 Spaghetti Squash
3 cloves minced garlic
1/2 C. chopped Onion
1/2 C. Pumpkin Puree
10 fresh Sage Leaves chopped
1/4 t. ground Pepper
1/2 t. Salt
1/2 t. All Spice
1/4 C. chopped Walnuts
1 C. Soy or Almond milk (or non dairy creamer)
3 T. Nutritional Yeast
1 C. fresh Spinach
Heat oven to 375 F. Cut Squash lengthwise and scrape out and discard the seeds. With a fork or knife prick holes on the inside of the squash. Sprinkle with olive oil and spread on 2 minced garlic cloves. Lay face down on a baking pan in about a 1/2 inch of water. Cook for 1 hour or until a sharp knife can be inserted with little resistance.
When squash has finished cooking, let stand for about 10 minutes. When cool enough to pick up, scrape out insides of squash with into a large bowl.
Pumpkin Cream Sauce:
In a medium saucepan sauté onion in 2 tablespoons of olive oil until light brown. Add minced garlic, walnuts, fresh sage leaves, all spice, salt and pepper cook an additional 2 minutes. Bring heat to medium, add pumpkin puree, nutritional yeast and non-dairy milk. Let simmer for about 5 minutes or until it starts to thicken. Once at desired thickness, pour onto cooked spaghetti squash and toss with fresh spinach. Serve immediately.
Rachel has been Vegan since 2007 and has been able to transfer her love for cooking into making tasty vegan friendly recipes. Although there were a few bad batches in the beginning, Through many cooking trial and errors, Rachel has been able to turn some of her favorite non-vegan food into tasty animal free meals!
With a photojournalism degree under her belt from the University of Missouri, Rachel moved to the sprawling city of Los Angeles where she works as a photographer.
Biscuit Batches is Rachel's portfolio of original food photographs and recipes both original and reused from cookbooks and other fantastic vegan food bloggers.
To see more of Rachel's photographs please check out www.rachelswetnam.com
to inquire about photographs or anything you've seen on Biscuit Batches blog, please contact Biscuitbatches@gmail.com or email@example.com