The countdown to the big day is on. Less than two weeks until Christmas. Despite the inevitable stress that comes with this time of year, there have also been some fa-la-la moments. Christmas concerts, pot-lucks, and parties. And the fetching of the tree. I suspect this one may be Italian. It leans, Pisa style. No matter how we adjust it in the tree stand, it won't stand straight.
I managed to get through the rest of the photos I took during our weekend in Chicago.
As we've added seasonal merrymaking to our already full schedules, meal times have become even more rushed than usual. I have a few quick meals in my arsenal, including this one that showcases the miracle of spaghetti squash.
The idea of living on peppermint and gingerbread for the next few weeks is tempting, but I feel compelled to make sure we're eating some real food along the way.
It amazes me how this:
...can become this. Miraculous.
Some steaming, shredding, seasoning, and a few add-ins... and dinner is ready.
Funny how one spaghetti squash can yield so much, yet an entire bag of spinach amounts to so little after a quick stir around a hot pan.
How to Prepare Spaghetti Squash
Cut spaghetti squash in half lengthwise and remove seeds. Place cut side down on a microwave safe plate with a small amount of water. Microwave on high for 6-8 minutes. The squash is ready when the shell can be pierced with a fork. Let it sit for a few minutes. When it's cool enough to handle, shred the flesh with a fork, working lengthwise from one end to the other. At this point you can eat it just the way it is, with some butter, salt & pepper... or get a little more creative with add-ins. I wilted spinach with some olive oil and garlic and combined it with the spaghetti squash, along with some leftover peppers and onions from fajitas the night before, and some cooked seasoned chicken.
Spaghetti squash is low in calories, high in nutrients, and really tasty. An added bonus: the seeds can be roasted just as you would roast pumpkin seeds!