Posts Tagged ‘Recipes’

Week 2: Keeping it Easy

January 11, 2015

This weekend quickly filled up with plans and chores, so meal planning almost got pushed off. But, Henry and I made a quick trip to the store after meal planning around a few ingredients we already had around the house. Here is what we came up with:

Sunday: Creamy Prawn and Mango Curry via Greedy Gourmet

Monday: Spaghetti Squash with Roma Tomatoes, Basil and Olive Oil via Brett & Anna (recipe to follow)

Tuesday: Leftovers

Wednesday: Stuffed Peppers with Turkey and Vegetables via All Recipes

Thursday: Leftovers

Friday: Pizza

Saturday: Chandos Tacos or Chipotle

Spaghetti Squash with Fresh Roma Tomatoes, Basil and Olive Oil

Serves 4-6

Total time – 1 hr 30 minutes, Active time – 15 minutes


1 medium sized spaghetti squash

10ish Roma Tomatoes (depends on how much tomato you like)


Olive Oil

Salt & Pepper

Preheat oven to 375°. Line a baking sheet or dish with foil. Pierce spaghetti squash several times with a sharp knife on all sides. Place in oven for 40 minutes. Rotate 180° and cook for an additional 40 minutes. Remove from oven and let cool for 5 or so minutes.

While it is cooling, dice up all your tomatoes and roughly chop the basil. Then, cut the spaghetti squash in half lengthwise and scoop out the middle darker part that looks more like the inside of a pumpkin and the seeds with a spoon or a fork. Check remaining part for tenderness, it should be like slightly al dente spaghetti. If it is still uncooked, cover both halves with foil and place back in the oven for 15 minutes. When it is fully cooked, I like to take a fork and rake all around the shell, the “spaghetti” will pull apart nicely. Place directly on plate, or in a large bowl. When you have scraped everything out it should just be the shell left. Next, put a bunch of diced up tomatoes on top, salt & pepper to taste, drizzle some olive oil and top with some chopped basil. Give it a quick stir and there you go, a quick, ridiculously easy, healthy meal. Enjoy!