Spaghetti Squash Quotes

If you fall towards a black hole feet first, gravity will pull harder on your feet than your head, because they are nearer the black hole. The result is that you will be stretched out lengthwise, and squashed in sideways. If the black hole has a mass of a few times our Sun, you would be torn apart and made into spaghetti before you reached the horizon.

If you fall towards a black hole feet first, gravity will pull harder on your feet than your head, because they are nearer the black hole. The result is that you will be stretched out lengthwise, and squashed in sideways. If the black hole has a mass of a few times our Sun, you would be torn apart and made into spaghetti before you reached the horizon. However, if you fell into a much larger black hole, with a mass of more than a million times the Sun, the gravitational pull would be the same on the whole of your body and you would reach the horizon without difficulty. So, if you want to explore the inside of a black hole, make sure you choose a big one. There is a black hole with a mass of about four million times that of the Sun at the centre of our Milky Way galaxy.

Pasta with Garlic Scapes and Fresh Tomatoes In Italy, you can find a garden anywhere there is a patch of soil, and in many areas, the growing season is nearly year round. It’s common to find an abundant tomato vine twining up the wall near someone’s front stoop, or a collection of herbs and greens adorning a window box. Other staples of an Italian kitchen garden include aubergine, summer squash varieties and peppers of all sorts. Perhaps that’s why the best dishes are so very simple. Gather the fresh ingredients from your garden or local farmers’ market, toss everything together with some hot pasta and serve. In the early summer and mid-autumn, look for garlic scapes, prized for their mild flavor and slight sweetness. Scapes are the willowy green stems and unopened flower buds of hardneck garlic varieties. Roasting garlic scapes with tomatoes and red onion brings out their sweet, rich flavor for a delightful summer meal. 2 swirls of olive oil 10 garlic scapes 1 pint multicolored cherry tomatoes 1 red onion, thinly sliced Sea salt and red pepper flakes, to taste ½ lb. pasta—fettuccine, tubini or spaghetti are good choices 1 cup baby spinach, arugula or fresh basil leaves, or a combination 1 lemon, zested and juiced Toasted pine nuts for garnish Heat oven to 400 ° F. Toss together olive oil, garlic scapes, tomatoes, onion, salt and pepper flakes and spread in an even layer on a parchment-lined baking sheet. Roast for 12–15 minutes, until tomatoes are just beginning to burst. If you have other garden vegetables, such as peppers, zucchini or aubergine, feel free to add that. Meanwhile, cook pasta according to package directions. Toss everything together with the greens, lemon zest and juice. Garnish with pine nuts. Serve immediately with a nice Barolo wine.

Kale Kohlrabi Leeks Lettuce Mushrooms Mustard greens Onions Parsley Pumpkin Radicchio Radishes Shallots Spinach Squash (acorn, butternut, spaghetti, summer, winter) Swiss chard Tomatoes Turnips Turnip greens Watercress Zucchini

At least 90 percent of your diet should be from whole plant foods such as the following: Green vegetables—including kale, Swiss chard, broccoli, artichokes, string beans, asparagus, spinach, cabbage, lettuce, snow peas, and peas Yellow/orange vegetables—including carrots, butternut squash, winter squash, spaghetti squash, sweet potato, and corn Beans/legumes—including chickpeas, red kidney beans, lentils, and adzuki beans Fresh fruits—including blueberries, strawberries, kiwis, apples, oranges, grapes, pears, watermelon, and pomegranates (Eat dried fruits, including raisins and dates, only in small amounts.) Nonstarchy vegetables—including eggplant, mushrooms, peppers, tomatoes, and onions

WEEK#1 SHOPPING LIST   *FRUITS & VEGETABLES ALL ORGANIC AND/OR WILD *MEATS FREE RANGE, NO ANTIBIOTICS OR HORMONES ADDED *FISH OCEAN WISE & WILD *Remember to always read the ingredients and check for added sugars, chemicals and MSG etc.   1 LEMON 2 LIMES 4 MEDIUM YELLOW ONIONS 1 BUNDLE ORGANIC GREEN ONIONS 1 RED ONION 1 GINGER ROOT 2 WHOLE GARLIC 1 BUNDLE OF ASPARGUS 2 CAULIFLOWER HEADS 2 ORGANIC RED PEPPERS 2 GREEN PEPPERS 3 AVOCADOS 1 PACK BOK CHOY 15 ORGANIC TOMATOES 1 SPAGHETTI SQUASH 3 SWEET POTATOES 1 YAM 2 BUNDLES OF ORGANIC BROCCOLI 6 ZUCCHINI 4 CARROTS 3 BEETS 12-15 BROWN MUSHROOMS 1 SMALL BAG/BOX ARUGULA SALAD 1 BUNDLE OF ROMAINE LETTUCE 1 BUNDLE FRESH BASIL   2 APPLES 1 BANANA 1 SMALL PACKAGE FRESH OR FROZEN WILD BLUEBERRIES 1 ORANGE   2 PACKAGES FREE RANGE NO ANTIOBIOTIC EGGS (24 TOTAL)   1 20oz (750Ml) TOMATO SAUCE 1 CAN 14OZ TOMATO PUREE 2 8oz (250mL) CANS COCONUT CREAM 2 16oz (500mL) CANS COCONUT MILK 1 12OZ CAN PUMPKIN PUREE   JAR OF OLIVES (no sugars added)   1 - ½ LB SMALL BAG (200G) OF REAL CRAB MEAT 2 – 2 LB BAGS (400G EACH) OF FROZEN WILD SHRIMP & SCALLOP MEDLEY 1 LARGE PIECE WILD SOCKEY SALMON (FRESH) 1 LB BEEF SIRLOIN 1LB GROUND BEEF 1 ½ LB (750G) NO-ANTIOBIOTIC CHICKEN SLICES 4 NO-ANTIOBIOTIC ALL NATURAL CHICKEN BREAST 7OZ (400G) ORGANIC GROUND TURKEY 1 PACKAGE MSG-FREE, NO NITRATE BACON   100G DRIED FRUIT (BLUEBERRIES, CRANBERRIES) 200G HAZELNUTS 100G ALMONDS 100G CASHEWS 100 WALNUTS 100G SESAME SEEDS 50G PUMPKIN SEEDS   1 BOTTLE NO SULFITE ORGANIC WHITE WINE (OPTIONAL)  

medium spaghetti squash (about 2½ pounds) 4 tablespoons butter, ghee, or coconut oil, divided 2 cloves garlic, minced 1 medium carrot, diced 2 stalks celery, diced ½ medium yellow onion, minced 1 small red bell pepper, diced 1 pound ground chicken 1 teaspoon garlic powder 1 teaspoon fine sea salt ¼ teaspoon black pepper 1 cup hot sauce (I prefer Tessemae’s or Frank’s RedHot) ¼ cup Super Simple Mayonnaise (see here) or store-bought mayo (I use Sir Kensington’s or Primal Kitchen Foods) 3 large eggs, whisked chopped scallions, for garnish sliced avocado, for garnish Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350°F. Grease a Dutch oven or an 8-inch square glass baking dish with 2 tablespoons of the butter. Let the squash cool for 5 minutes, remove the seeds, and then use a fork to remove the threads and place them in the greased baking dish. In a large sauté pan over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic, carrot, celery, onion, and bell pepper and cook for about 10 minutes, until the onion is translucent. Add the ground chicken, garlic powder, salt, and pepper and cook, using a wooden spatula to break up the chicken into small pieces, until the chicken is no longer pink, about 8 minutes. Remove the pan from the heat, then add the hot sauce and mayo and mix well to combine. Add the chicken mixture to the baking dish and mix well with the spaghetti squash threads. Add the whisked eggs and mix everything together until you can no longer see the eggs. Bake for 1 hour or until the top forms a slight crust that doesn’t give when you press it in the middle. Let rest for 5 minutes before serving. Garnish with chopped scallion and avocado slices.