I work full time during the week, and take my lunch every day. To save time, I prepare my food for the week on Sunday and divvy it up into glass containers so it’s easy to pack each morning. Also, I cook enough to cover dinner too as I never have time to cook during the week.
This weekend in the kitchen was relatively low-key.
Saturday, I made blueberry-peach cobbler with this recipe. Today, I roasted brussels sprouts, sauteed bok choy and red kale together with a little soy sauce, and made this spaghetti squash dish in the picture. This is a delicious recipe that is also a great way to use up any extra veggies you might have sitting around. Here’s the recipe:
Spaghetti Squash with Feta
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
Other veggies as desired
2 tablespoons chopped fresh basil
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30-45 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. Cook and stir onion & optional veggies in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, and basil. Serve warm.