Rosemary Apricot Spaghetti

I am not eating meat. This is a tragedy, but it is wreaking havoc on my digestion right now, so I’m taking a little break to see if things improve (they have, and pretty quick, too). SAD. Also, no avocados or eggs, they’re not digesting either. What am I eating? Plant based foods! How long can this last? Not sure!

Rosemary Apricot Spaghetti

  • Pre-roasted spaghetti squash
  • Fresh rosemary
  • Organic dried apricots
  • Himalayan pink salt
  • Black pepper
  • Grass-fed butter

I reheated the spaghetti squash with grass-fed butter, Himalayan pink salt (trying to change salt quality), black pepper and rosemary. When butter was melted and squash was hot, I added the organic dried apricots, cut in half, and heated a little more so they were soft, but still a little chewy. I don’t typically eat dried fruit, but I had them leftover from a recipe, and they needed to be used. They were organic, and preservative free.DSC_0462