cute clothes and food: Spaghetti Squash: One of the Finer Things

As the great Steve Winwood once said “the finer things keep shining through.” Well, to me, spaghetti squash is most definitely one of the finer things in life. Is it really squash?? I’m not completely convinced it is. With a texture akin to pasta and a sweet-ish flavor, this stuff is crazy good. AND you can use it as a substitute for pasta if you want to take a ride on the low-carb train. Of course, when I made this dish last night I kinda cheated by adding in a substantial piece of ciabatta bread (okay, and 2 glasses of wine), but I enjoyed the hell out of this meal. Even my discerning, meat-loving husband who has been so tolerant of my veggie fanaticism over the past few weeks was able to choke it down (of course, I watched him like a hawk while he ate it to be sure he wasn’t just being nice but he truly seemed to not hate it. Score!).

Here’s the recipe:

Spaghetti Squash Sauteed Surprise Mmmmmm…..

1 spaghetti squash

1 package of portabella mushrooms

3 cloves garlic, minced

2 cups spinach

Herbs de Provence

Olive Oil

Sea Salt

Parmesan cheese

Slice the spaghetti squash in half and bake at 350 for 45 minutes. Rinse the hell out of the portabellas (this is a botulism-free recipe) and then toss them in olive oil and a few pinches of Herbs de Provence. Stick them in the 350 oven for about 30 minutes (if you’re smart like me you’ll do it when the spaghetti squash has been in for about 15 minutes). Remove all of your goods from the oven and sauté the garlic in 2 tablespoons of olive oil. After just a couple of minutes, scoop the spaghetti squash out of its peel into the sauce pan and toss with the garlic. Add in the portabellas and spinach and continue to sauté it all together. Season with sea salt and finally mix in some parmesan (use your own discretion as to how much, I personally think you can never go overboard with the parm).