It’s been almost a month since I last posted, and I’m happy to say that I’m getting back into cooking! Which is good because we have a bag of tasty fruits and vegetables waiting for us on someone’s porch every Wednesday.
Tonight I had an opportunity to cook for friends, and I decided on spaghetti squash. My inspiration was this post from Nook and Pantry. Following her instructions, I cut the squash in half and steamed it for 13 minutes, testing it with a knife (mine needed another 5 minutes).
While I was steaming the squash, I chopped and sauteed a large leek and half a small onion in some olive oil, adding roughly chopped chanterelles and about 1/4 teaspoon of ground sage.
I used a fork to scrape out the squash strands and served the mushroom mixture on top. I topped it all off with a drizzle of olive oil and balsamic vinegar and a small sprinkling of feta.
I think this is my favorite dish I’ve made so far. Spaghetti squash is easy to make and is a great base for a variety of sauces: marinara, meat, pesto, cream – all would be good options for this vegetable.
