So… hip hip hooray for spring and daylight savings time! It’s such a relief to have natural light beaming through my living room windows well into the evening. Less rushing, better photos, happier Kristin.
To avoid overdosing on spring too, too much, I added a winter spaghetti squash to the mix (even though I’m not the biggest fan). They’re typically so gynorm that they take forever to cook and even longer to eat. Buttt… I noticed an itty bitty spaghetti squash at Whole Foods last night that I felt the need to own. So I owned it.
FoodFash Spaghetti Squash (yields 2 servings)
1 small spaghetti squash
4 tablespoons olive oil
6-8 cloves of garlic, crushed
2 cups frozen spinach
15 kalamata olives, quartered
4 tablespoons dry roasted pumpkin seeds
3 tablespoons feta cheese, crumbled
salt and dill to taste
Preheat oven to 400 degrees. Cut the spaghetti squash in half, lengthwise, remove seeds, and bake for 45 minutes. While the squash is baking, heat olive oil in a pan over medium heat. Add the crushed garlic cloves until browned. Pour the frozen spinach into the pan and cook until thawed. Remove pan from heat and stir in the olives and pumpkin seeds. When the spaghetti squash is finished, spoon the inside of the squash into the spinach mix until the spinach is evenly distributed. Add feta cheese and serve.
Both the pumpkin seeds and dill were middle-of-the-recipe thoughts, but the added texture and flavor made for a more satisfying meal.
What seasonings would you have added to this dish?
