I don't know about you, but I've been in many situations (usually at the end of a long week) where I look into my refrigerator and there's hardly anything in there but a few odds and ends. And it's during these instances where my mind starts creating and discovering ways to combine whatever little bit of produce and leftovers that I have into meals. And I have to say, most of the time, I'm pretty impressed with my brief moments of genius. This meal was the product of one of those moments.
I realize I've never talked about spaghetti squash before on the blog, but I have to say it's one of my favorite squashes to cook with. All you do it cut it in half, scoop out the seeds, drizzle it with olive oil, and roast it cut-side-up at 375 degrees for 45 minutes to an hour. You then gently scoop out the flesh with a spoon and magically, you have spaghetti! Not just any type of spaghetti, but crazy healthy, vitamin A packed and perfectly al-dente spaghetti that can be used any way you would typically serve regular spaghetti. It's really awesome with a quick sauce made with sundried tomatoes and lots of garlic, I might add. Anyways, for this meal, I had half of a leftover cooked spaghetti squash in my refrigerator, plus a half head of broccoli. There were some kalamata olives leftover from a previous meal, plus a bit of goat feta cheese that I had bought as a treat a few days prior. That was about it. So, all I did was put the squash and broccoli in a frying pan with a splash of water, warmed it up until the broccoli was bright green, and topped it with the olives and cheese, plus a healthy grind of black pepper. It was one of the best lunches I had all week. Plus, it was ready to eat in 5 minutes. Gotta love those moments of genius.
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