Thursday, October 20, 2011

Fall Recipes: Greek Spaghetti Squash!

Fall is the seasonal love of my life.  Absolute favorite.  It's full of beautiful colors:

Football and tailgating:

Pumpkin flavored food:

Perfect running weather:


Ask Jon about what we eat in the Fall, and he'll inevitably list off a multitude of soups, bakes, sautes, etc that all involve my favorite seasonable vegetable.  So, today, here's the recipe for what we'll be eating for lunch today (and had for dinner yesterday): Greek-Style Spaghetti Squash.  It's a WW recipe that's only on the site if you subscribe, so I'm VERY glad I pulled it to my desktop when I found it a few years back.  It's amazing.

-2 pounds raw spaghetti squash
-2 tsp olive oil
-1/2c shallots (sliced)
-2 tsps minced garlic
-1 can of chickpeas
-1 can of diced tomatos in juice
-1 tsp dried oregano
-1 tsp lemon zest (though I usually use the zest from a whole small lemon)
-salt/pepper to taste
-1/4c mint (the WW recipe lets you choose between mint and dill... I always pick mint)
-feta (to sprinkle on top)

1. Preheat oven to 350º.  While the oven is preheating, cut the squash length-wise and scoop out the seeds.  Place the squash face down on a cookie sheet and fill the bottom of the cookie sheet with a thin layer of water (keeps the squash from sticking and helps it cook).  Poke a few holes in the outside of the squash.  Bake at 350º until the skin starts to turn golden (about 50 minutes).  (WW also says you can microwave the squash to cut down on time, but I so prefer a slow cooked one!)

2.  While the squash is baking, heat up the oil/shallots/garlic in a skillet.  Once the onions start to cook down a bit, add in all the remaining ingredients (except the feta) and bring to a boil.  This shouldn't take the whole 50 minutes, so enjoy the first 25 or so to read a book or something. ;)

3. Once the squash is cooked, pull out the strands of squash with a fork and add to the skillet.  

I cooked my squash a bit longer than 50 minutes and it almost fell out of the skin.  Yum.

4.  Cook and stir until all the squash is coated with the tomato/chickpea/tasty mixture.  Scoop into bowls and top with feta.  :)  Should make approximately 4 servings!



Eating:  Nothing.  Though this recipe now makes me want a snack.
Running: Did 2.25 miles and some strength yesterday--hoping for at least a few squats today!
Reading: Roland Barthes "La mort de l'auteur" (The Death of the Author aka grad school is fun!)

No comments:

Post a Comment