All right! More in the vain of easy to prepare, slow to indulge meals for the busy week. This one is wondrously simple, healthy, and satisfying. And, even more fun, you can do the main portion and then add different things to make it a slightly different meal so you don't feel like you're eating the same thing every day.
(makes ~5 servings)
1 spaghetti squash, ~ 3lbs
2/3 oz basil
~1 oz baby spinach
4 tbsp olive oil
3/4 oz fresh grated reggiano cheese
6 cloves garlic
1/2 oz sundried tomatoes, finely chopped
~1/4 tsp salt
small handful walnuts
Put about 1 cup of water in your crockpot and settle the spaghetti squash in, covering with a lid. Set to low and let cook about 9 hours. When done, remove the squash (carefully with a pot holder - it's hot!) and cut lengthwise. Remove the seeds and goopy innards (to a separate bowl if you like - squash seeds are as yummy as pumpkin seeds) and then, using a fork, break apart the 'noodles' of the squash and dump them into a nice sealable container.
For the sauce, place all ingredients in a food processor or blender. Puree until everything is well combined.
Pour the sauce over the spaghetti squash noodles, mix thoroughly, and enjoy.
I tried a few variations on this: adding quick-roasted chicken tenders, adding extra sundried tomatoes, making chicken meatballs and adding those to the mix. The possibilities are endless. Let me know if you think of more. :)
Go on! Have a peace! Enjoy!
Today’s Haiku (September 21, 2018)
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