creamy spaghetti squash primavera

August 5, 2011

Sometimes I wonder why I can’t just “like things a little bit”.

I’m basically an all or nothing kind of girl. When I don’t like something, I really don’t like something.

For example, I really don’t like waking up at 5 AM because I “have to”. That’s a fact. I can wake up at 5 AM on my own, but when I have to set an alarm to wake up at that time, I am not a fan. I will mope and gripe and complain all day about how absolutely positively exhausted I am even though no one really gives a patooty about my troubles.

Another thing I really don’t like lately? This God forsaken heat. I can take 75 or 80 degrees. That, I can do. 85 or 90 with a ridiculous amount of humidity? Get me the heck to Alaska, please and thank you. That or just let Fall come just a little bit quicker. Did I seriously just say that? I blame it on wanting pumpkin.

When I like something, I reallly like it. I get obsessed. I can’t live without it. I try to get my fill in – like my newfound curry obsession. Or my relapse with my beloved cup of Joe. Somehow I went from not drinking any coffee to being a venti iced coffee drinker. Who am I? Obviously I am someone who does not believe in hanging around with young children while decaffeinated – that would be a crime in itself.

Some other things I am currently obsessed with:

mason jars
Trader Joe’s new almond milk in cartons
peaches
my new sunglasses

Oh, and spaghetti squash.

I have been a casual spaghetti squash lover for a while now. Every so often while perusing the aisles of my local grocery store, I’ll pick one up and think, “hmm… this might be good instead of pasta this week” because we eat pasta at least once a week. Therefore, I’ll throw one in the cart (gently of course), bring it home, get a raised eyebrow from the husband, and eat it in place of spaghetti that week. Every so often is pretty much the equivalent to every other month in my mind.

That is, until I planted a spaghetti squash plant.

All I have to say is keep those babies coming – I’ve already picked three this week and there’s no stopping this humongous plant that is very slowly taking over my backyard (I kid you not).

Creamy Spaghetti Squash Primavera (serves 2)

1 spaghetti squash, halved and deseeded
1/2 onion, cut into large chunks
1/2 pepper (I used orange), cut into large chunks
1/2 zucchini, cut into large chunks
2 carrots, roughly diced
handful of spinach
1 tbsp. olive oil
4 tbsp. hummus (I used roasted garlic)
3 tbsp. nutritional yeast
3 basil leaves, chopped
sprinkle of oregano
salt, pepper, and garlic to taste

Directions: Begin by preheating an oven to 350 degrees Fahrenheit. After halving the squash and deseeding it, place it on a greased baking sheet (middle side down!) and bake for 30 minutes. Be careful not to overcook your squash or else it will become a goopy mess. Yes, goopy.

Meanwhile, heat 1 tbsp. olive oil over medium high heat in a large sauté pan with your vegetables. Cook for ~10 minutes, or until the vegetables are tender, adding your spinach last to wilt.

Once your spaghetti squash is cool enough to handle, use a fork to scrape the flesh out into a large bowl. Toss with the nutritional yeast, hummus, and spices. Top with the sautéed vegetables. For garnish, use the chopped basil leaves. Enjoy!