If there is one thing that I know how to make perfectly, its spaghetti squash.
This time of year I get a little homesick for Fall in New England.
And then I remember that I’m still surfing in a bikini, and I won’t have to shovel any snow this winter.
And then I’m not homesick anymore.
The meal rotation. We all have one.
You know, the handful of meals that you can make with your eyes closed, that you’re sure everyone will like, and you always have the ingredients for?
The best thing about living in a location that is warm all year round is that we get a lot of visitors!
I made this salad for the first time last summer while Miles was off surfing in Sri Lanka with his bros, and it was so good I literally ate it every meal. The first time I made it I was inspired by another recipe I had come across, but since then I have made this so many times that I have altered it to become my own. The flavors get even better when it sits for a day or two, and it is a perfect cold salad packed with protein, veggies and the most delicious dressing of all time.
I made this for lunch this past Sunday after Miles and I came back from camping at the beach (actually Miles camped, I went home and slept in our bed like a wimp). I had a spaghetti squash in the pantry and some broccoli that I needed to use. I’ve made this basic dish before with pasta, but apparently I only cook with spaghetti squash now (like in this recipe), so I just subbed it in.
Perfectly garlicky, filling, and vegetarian, this was a great Sunday lunch for two.