Hi Christina! Yes! Try my vegan ground beef, which is super versatile and can be used in so many dishes (which you’ll find links to in that post). I also did a search for the word “protein” within the blog because I have several recipes with “protein-packed” in the title, to make it easy! You can find all of those recipes here. I’ll be adding recipes more often going forward, in fact my next post will feature chickpeas which are a great source of protein! I’d love to help you with your transition however I can, please stay in touch! 🙂

Hi Krista! SO sorry I forgot to respond to this sooner. So sorry your squash plant is dying! From what I’ve read, squash plants dying prematurely are probably infected with a disease or bug problem that would impact the squash, so it’s not recommended to save them. That said, I would highly suggest reaching out to a local nursery in your area and showing them a photo. They may be able to give you better advice based on your local growing conditions and also their expertise in general. Yes, you can freeze cooked spaghetti squash, but the texture is compromised, so I wouldn’t recommend it. Even after salting there is still quite a bit of water in it, so it can go mushy in the freezer. That said, I have kept cooked squash in the fridge for up to a week with no issues at all, so you can at least stretch out the squash meals by a week. 🙂 Hope that helps!

SO late to reply, but YAYYYYYY!!! So glad you loved these! I kind of want one right now, and I have everything. Hmmm… 🙂

~Have a lovely day!