Super dooper veggie bowl! (Spaghetti Squash)
I’m not nearly as sore as I thought I would be after my run in VFFs yesterday. The only thing that is sore is the Achilles tendon on my right leg. But even that isn’t all that bad. I’m hesitant to say I’m out of the woods because it tends to take me 24-48 hours to feel the full soreness after a workout. But so far, so good!
Dinner tonight was a new one for us. Somehow I never had spaghetti squash. No idea why, but when I was the market last weekend, I thought it was about time to remedy this.
Roasting the squash couldn’t be easier. Preheat the oven to 375°. Slice the squash in half lengthwise, scrape out the seeds and goo.
Drizzle with olive oil. Add salt and pepper. And I rubbed some minced garlic on each half.
Put ‘em cut side down and bake for about an hour, or until flesh is very tender.
With about 15 minutes left in the squash baking, I worked on the toppings. Sautéed some onions, peppers, eggplant, spinach and green beans.
Added some spaghetti sauce.
Scrape the squash with a fork to make some amazing spaghetti strings.
Beautiful bowls of squash.
Cut up some basil leaves, which are picked from the plant that now lives behind our living room chair. Chopped them up for garnish.
This was SO good. I had no idea it would be so close to spaghetti!
Added some garlic bread on the side, because while spaghetti squash is delicious, this is just an entire bowl of veggies after all. Needed a little umph!
Mmmmm! What a fantastic, nutrient-packed veggie bowl!
Good night, friends.