What’s Cooking This Week

Well it’s been a busy few weeks of travel adventures so we’re slowly returning to normal. I spent some time taking stock of the freezer and what goodies I had from Misfits Markets to use and came up with an absolutely amazing stuffed spaghetti squash for dinner tonight. This is a perfect reminder that sometimes the best dinners don’t come out of a recipe. It’s what feels right as you’re putting it together.

I split a spaghetti squash in half and scooped out the seeds. Then I seasoned each half with salt, pepper, sage and a drizzle of olive oil, placed the halves skin side up on a cookie sheet, and pierced the outer skin a couple times. It went in to the oven to roast at 400 degrees for about 45 minutes.

While the squash was doing it’s thing in the oven, I took some cooked spicy Italian sausage that I had in the freezer and heated it with some freshly chopped tomato, onion, and a bit of spicy tomato oil. I cooked it until the onions were soft and everything was heated through.

When the squash was tender, I shredded it with a fork, spooned my filling over the squash and topped everything with shredded sharp cheddar cheese. I returned it to the oven until the cheese was melty and brown.

It was super simple and completely amazing. Two of my favorite things on a busy night! What’s on your table these days? No matter what it is, may you enjoy it in good health and surrounded by those you love!

Eat well friends.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s