{Skip The Pasta} Spaghetti Squash

The last weekend of summer has come and gone. My husband is now back in Europe and I am feeling rather reflective this week for a number of reasons, but especially as summer comes to a close. This summer has gone fast but leaving with us so many sweet memories made with family and friends. Summer BBQ get togethers, pool days, weddings and all their lead up events, new babies,  new pregnancies, some short vacations away, and so much more. I have so much gratitude for our home, our family and friends, our health and the country where we live - given all the chaos that seems to be going on elsewhere.

I hope you can take a few moments to find gratitude for a summer that is slowly transitioning into fall and for all the experiences and memories you have made. 

I will be packing up Sloane this afternoon to head to the farm to grab another weeks worth of fresh produce from Lynn River Farm.

I received a gorgeous spaghetti squash last week and since this is one of my husband's absolute favourites, here is what I prepared for his  "last supper" before he jumped on a plane.

Perch {seasoned with lemon juice, sea salt, black pepper, and lots of paprika}, asparagus {lemon juice, EVOO, and parmasean cheese}, a side of spaghetti squash {butter, sea salt and black pepper} and topped with some pea shoots.

Fresh, light and delish!

If you aren't familiar with spaghetti squash I'll give you a quick little run down on how I cook this to perfection - and I promise it's so easy.

  • Cut the squash in half, length wise.
  • Bring oven to 400 degrees.
  • Using a spoon, scrape out all the seeds.
  • In my ceramic cookware I greased down the plate with some coconut oil then placed the squash in the bowl with the exposed flesh side, down.
  • Bake for approximately 35 minutes.
  • You will know it is done when it become a beautiful dark yellow colour and you can test using a fork. When you run your fork along the flesh it should fall apart into spaghetti like strings.

I used some of the leftover squash to mix into a puree for my daughter and also added it to this quinoa salad that has been keeping me satisfied the last couple of days.

Some fast food on the go. This quinoa salad has quinoa, yellow bell pepper, spaghetti squash, navy beans, tomato, sweet corn, cilantro and a bit of tamari.

I still have another squash to work with and here is some recipe inspiration I found courtesy of Pinterest.

I hope you will pick up this seasonal goody at a local road side stand, Farmer's Market, or grocery store and get busy in the kitchen!

PS. Check out Sloane and her dip {hummus} on toast. Eating at 14 months is tough and really dirty business.

She is not exactly loving the camera in her face but I thought it was too cute for words, and had to share.

Wishing you a wonderful day!