When I saw this squash in Trader Joe’s yesterday I knew what I had to do.
It has been a while since I’ve posted, but we got a nice little rain storm this weekend which left me a little time to do some baking. The water turned a nice shade of brown (thanks to all the lovely runoff), and I usually like to stay out of the water for a few days when that happens (unlike Miles who was surfing in the rain yesterday).
Sometimes lettuce can just get in the way of what a salad is really all about… the cheese, the dressing and the croutons. Just kidding! THE VEGGIES! I love a big bowl of grated carrots (so easy to eat vs big chunks), cucumber, tomatoes and onion. Who needs that pesky lettuce!
After yesterday’s Neighborhood Friendsgiving (and the customary 2nd dinner last night) I was left with half of a 24 pound turkey. I’ve been trying to think of recipes that will incorporate all that delicious turkey, and none of them were appealing to me after a whole day of eating (and drinking) too much. Turkey soup and hot turkey sandwiches just don’t sound good when you’re already turkey-ed out and feeling fat. I was racking my brain for a lighter alternative to the traditional leftover turkey recipes, and one that didn’t incorporate stuffing or cranberry sauce (2nd dinner is for that). I think you’ll find that your belly and waistline will thank you when you give this recipe a try.
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.