Well, I am finally back in Florida after my month of travel. No More Backpack!!! just getting re set on the time zone [it was easier for me to transition from Rome to Texas than it seems to be to transition from Idaho to Florida, ugh] Yesterday was just a lazy day – i know, why would i need a lazy day when I`ve been on vacation? Vacation is hard work!
So yesterday was a late lazy morning before I headed out with Teresa for her family bbq…except it rained so not much bbq. We did however make a yummy Summer salad with lettuce, grapes, strawberries, walnuts, feta cheese, and a light raspberry vinaigrette. YUM!
Then I headed over to the momma bear’s house. Watched some Harry Potter, went through my 1300 pictures from Europe, and cooked dinner. I’m seriously craving fruits and vegetables so I went to one of my favorite easy meals – spaghetti squash.
First I cut the spaghetti squash in half, placed it in a casserole dish and covered the bottom of the dish in water. I covered the halves in saran-wrap and popped them in the microwave for 15 minutes.
When they were finished I took the saran wrap off and used a spoon [fork works too] to scrape out the inside of the squash to get those deliciously sweet strands that give the squash its name. There is so much “meat” to the squash. One cup only has 41 calories!
While the squash was in the microwave I chopped up one sweet onion and about 3 cloves of garlic and put them in a pan with a tablespoon of olive oil and a shake of oregano and a shake of thyme on medium heat. While those cooked down I chopped up a small container of baby portabellos and added those to the mix.
While that kept-a-cookin I chopped up 3 tomatoes. I added about 1/4 cup of balsamic vinegar to the veggies and a tablespoon of agave syrup [honey would be ok as well, or no sweetener] and then the tomatoes and I let it sit for about 10 minutes to get the juices of the tomatoes and let some of the acidity of the vinegar cook out.
Then I plated up!. Put about 1/4 of the squash into a bowl and then a huge spoonful or two of my veggie/sauce mixture with a sprinkle of feta cheese on top [asiago, fresh parm, or other cheeses would rock as well] [*side note, you could add the squash to the sauce in the pot to cook it up some more just like one would with wheat spaghetti if you wanted]
Delish? I think so!