I am not a cook, plain and simple. I LOVE food but I really don’t get any more pleasure if I make it or if it’s made for me. What’s telling is the fact that “Try 5 New Restaurants” is in Hobbies and Self Improvement while “Try out 15 new recipes” is in Housework. What’s more telling is 6 weeks in and I have visited 4 new restaurants and only tried 1 new recipe. That said, I do recognize the benefits of cooking at home and in attempt to bring out my inner Emeril I added this goal to the challenge.
Recipe #1 is Spaghetti squash. I am a huge pasta fan, but not really appreciative of how calorie dense it is. After asking for low-calorie substitutions someone mentioned Spaghetti Squash. It’s incredibly low in calories (less than 150 calories per generous serving for the recipe I found) and it does resemble spaghetti once it’s been cooked.
Here is the recipe I followed courtesy of Allrecipes.com:
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced black olives
- 2 tablespoons chopped fresh basil
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
- Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.