It was a rainy day, today. Dreary. Shivery cold. And dark.
Oh. Yes. And cold. Did I mention that already?
Somehow, I got it into my head that a spaghetti squash—and only a spaghetti squash—could sooth things over. Make the cold wet weather okay. Actually. Better than okay. Enjoyable, even.
Why a spaghetti squash?
Good question. I was thinking the same thing, as I strolled through two grocery stores before finally finding one. It didn’t really make any sense, but I decided to just roll with it.
I’ve used spaghetti squash in many ways before, but lately I’ve been eating it as…well…spaghetti. It goes marvelously with a rich marinara sauce and it pairs well with other vegetables and seasonings.
Shiitake mushrooms. Diced fresh tomatoes. Handful of chopped kale. And garlic. Lots of garlic.
The perfect meal for a cold, dark, and dreary sort of day.
Now that makes sense.
Spaghetti Squash with Sauteed Vegetables
(Serves 2-3, depending on size of spaghetti squash)
- 1 whole spaghetti squash, cut in half lengthwise and seeded
- 2 tsp walnut or olive oil
- 3-4 cloves of garlic
- 1 package of shiitake mushrooms, wiped clean
- 1 tomato, diced
- 2-3 handfuls of kale, chopped
- splash of balsamic vinegar or soy sauce
- 1/4 cup feta cheese
- Heat oven to 375. Place spaghetti squash cut side down on cookie sheet that has been sprayed with cooking spray. Cook for 20 minutes, check for doneness, and continue cooking as necessary. Squash will be ready once knife is able to poke through.
- Meanwhile, in a nonstick skillet, heat oil over medium heat. Add garlic and cook until fragrant and beginning to golden. Add mushrooms and cook for 2-4 minutes. Add tomato and kale. Continue cooking until kale is beginning to soften and wilt. Add a splash of the vinegar or soy sauce, and cook for another 1-2 minutes or so.
- Once the squash is cooked, scrape out insides with a fork. This will look like spaghetti. Add it to the pan, mix together and cook for another minute. Scoop onto plates and top with feta cheese. Enjoy! 😀