Celebrate the 4th with Cara Mia!

Happy Independence Day Week, everyone! Today’s Featured Artist Recipe comes from Cara Mia, an adorable hot-rod lovin’, dog-snugglin’ pinup model from the Pacific Northwest.

“I’m a versatile woman with a wide range of interests. I absolutely adore pinup modeling, and released my own 2011 calendar featuring all female owned hot rods.

I  sell 8×10 prints through my Facebook page for $20 each, which mail out every Monday.”

Connect with Cara Mia here:


Instagram: caramiaxo

Cara’s adorable, fresh-faced, classic look is one of my personal favorites in modern Pinup, and some of my favorite images of her have been shot by modern pinup icons Viva Van Story and Travis Haight.  She is a lovely gal (with a lovely boxer, named Billie) and was nice enough to share her spaghetti squash recipe with us! Here it is:

Cara Mia’s Spaghetti Squash

A  lighter, gluten-free alternative to pasta! One squash is large, so this serves about 4-5 people.

  • 1 Spaghetti Squash
  • 2 tsp all-purpose seasoning
  • 1 tsp cayenne pepper
  • 5 cups plain red marinara sauce
  • 1 clove garlic, peeled and minced
  • One Zucchini squash , One yellow summer squash, cut into 1/2″ pieces
  • 1/2 cup white button or crimini mushrooms, sliced
  • Several leaves fresh torn basil

This is what a Spaghetti Squash looks like! Image courtesy of http://ways2gohealthy.blogspot.com

Preheat oven to 400. Cut the Spaghetti Squash longways (which is a pain in the tush to do!) and remove the seeds with a small spoon or melon-baller. Put on a baking sheet, cut side up. Sprinkle with seasoning and cayenne. Bake for 25 minutes.

Meanwhile, in saucepan, combine veggies and  minced garlic in heated saucepan coated with non-stick spray or a tiny drizzle of olive oil.  Saute until veggies are browned, about 5 minutes. Then, pour in marinara sauce and let simmer, covered, for about 10 more.

When Squash is done, remove from oven and let cool 5 minutes. Then scrape with a fork so you get these long, pasta-like strands. Serve hot in a bowl topped with marinara and veggie sauce and torn basil. Stores well in fridge for about 3 days.


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