The best thing about living in a location that is warm all year round is that we get a lot of visitors! These past two weeks we had Miles’ friend from college and his amazing girlfriend (who may be even more of a dog whisperer than me), and one of my lovely roommates from my UCONN days come and stay with us. We had some gorgeous beach weather, some mellow waves, continuous laughter and lots of alcoholic beverages. (Kevin, April and Christine you can come stay with us whenever you want, especially if you bring us more Dunkin Donuts Coffee).
The only downfall to having guests is that they are in vacation mode when they come to visit, which means vacation food/drinking (which I’m always in the mood for). However, it can leave us feeling a little chunky when our friends are gone. Hence the spaghetti squash. Miles loves it. I love it. It doesn’t feel like clean, healthy eating… but it is.
What seems like a big bowl of garlicky noodles is really just a big bowl of veggies. Fooled ya again tummy brain!
Garlicky Spaghetti Squash with Spinach, Tomatoes and Feta
- 1 spaghetti squash
- 5 cloves garlic, peeled and finely chopped
- 3 Large, firm tomatoes
- 5 big handfuls of baby spinach leaves
- Feta Cheese to top each dish
- Preheat oven to 350.
- Cut spaghetti squash into 4-6 pieces, and remove inner seeds.
- In a baking dish filled with 1 inch of water, lay squash rind down in water.
- Bake for 40-45 mins until fork tender.
- Remove and let sit until cool enough to handle (pouring out water helps)
- Meanwhile, in a big, heavy bottomed pot, coat the bottom with EVOO and start to saute garlic on medium heat. Saute for about 4-5 mins until aromatic, but not brown.
- Remove rinds from Spaghetti squash, and separate into noodles using your hands. (I think this method makes for long noodles, more so than shredding it with a fork. If the squash is cooked correctly, the rind should be easy to remove, and all that is left is the yummy inner goodness.)
- Add spaghetti squash to cooking garlic, and season heavily with salt and pepper.
- Over medium heat, stir squash and add in spinach. Stir until spinach is wilted.
- Add chopped tomatoes and stir again until combined and tomatoes are warm. (I like to add them last because I don’t like them mushy).
- Serve immediately and top with crumbled feta, and more S&P if you think it needs it!
Have a great weekend everyone! And to my East coasters: Spring is right around the corner so hang in there!