A few weeks ago, a friend suggested a spaghetti squash recipe she made post kicking butt at the Boston Marathon. I raided her leftovers and knew I’d give it a shot.
After a weekend of birthday/mother’s day glutton, I was craving something veggieful. And subbing a meal’s primary starch with a veggie? Well, that sounded right about where I wanted to be. I scribbled down the ingredients and B-lined it to the market on my way home from the office.
My excitement for the recipe grew as I realized my basket was only lacking two ingredients and I hadn’t yet left the produce department. And feta and kalamatas? I barely had to brush the processed aisles to scoop those up!
This dish was a delightful main course, but could also be served along side a lean meat for a more “complete” meal.
Side Note: Tastes even better chilled the next day.
Side Note: Tastes even better chilled the next day.
