Tag Archives: spaghetti squash

the weekender 3/16/2012



Happy weekend! I’m always curious to see what household item my cats will turn into their next play toy. Watson has no idea how much my heart melts when I see him hold this plastic rose in his mouth.

My friends and I rented a beach house in Apalachicola this weekend. I plan on spending every second in its over-sized jacuzzi tub. Sorry, friends. Ryan’s Irish band is playing at the historic theater there for St. Patty’s Day.

Last night I ran 5 1/2 miles! And then went and died in a Little Caesar’s Hot n Ready. It was too ambitious of me to think I could run for that long and cook dinner. Lesson learned. But I’m only .75 miles away from my 10k goal. My official 10k is at the end of the month.

Anyway, on to the official post. Here are some links for the weekend:

Loved this collection from Secret Squirrel.

The best of color and food. These Pantone inspired tarts are so fun to look at.

This elephant bean bag could be my best friend. I just want to read a book in its lap.

Oh, this hair tutorial! And it doesn’t even require French braiding. Make everyone swoon with a double braid gibson tuck.

These metallic rocks by Jim Hodges are so pretty. I wish I could visit the gallery.

This spaghetti squash au gratin reaffirms my love of spaghetti squash. I can’t wait to try it.

Have a great weekend!

spaghetti squash toss

There are some things you cook, and after your first bite you realize that they’re probably going to be a kitchen staple food. That happened tonight. After our first bite, we realized that we were in love with this colorful and tasty bit.

Spaghetti Squash Toss
The biggest thing to fear with spaghetti squash is a bland taste. You will not find that here.

Ingredients:
1 spaghetti squash
2 Tbsp butter
1 tsp minced garlic
1 small onion, diced
1 can of diced tomatoes (fresh would be perfect, unfortunately, I was out. If you use fresh tomatoes, probably two would do. You also might want to add some salt to the recipe.)
3 cups fresh spinach
2 Tbsp fresh basil, chopped
1 tsp dried parsley
1 tsp dried oregano
shredded Parmesan to taste
1/4 cup of feta cheese

Preheat the oven to 350 degrees.

Prepare the spaghetti squash but cutting it lengthwise and spooning out the seeds. Once gutted, place the two sides flat face down in a baking dish with about 1/4 inch of water. Baker for 30 minutes. Then pull it out of the oven, and turn the squash face-up, and cook for an additional 15 minutes.

Meanwhile, melt the butter in a large pan, sautee the onion and garlic until soft and aromatic. Then add the can of drained tomatoes, sautee for a minute. Then add the spinach, basil, oregano, and parsley. Stir until it is cooked down.

Once the squash is finished, take it out, drain the water, and spoon out all of the spaghetti-like goodness into a big bowl. I let my boyfriend do this part. I’m teaching him how to cook.

Toss in the sauteed mixture. At this point you can also add a little Parmesan, and about 1/4 cup of feta cheese. Or you can opt out of this.

prep: 10 min.
cook: 45 min.

Enjoy!