It’s been unacceptably long since I’ve last posted a recipe. I’ve certainly been utilizing my fresh NYC kitchen (oxymoronic sounding, right?!), cooking up some gems both alone and with the roomies, and sharing the wealth is long overdue. Last night my bois and I made delicious baked wild salmon using Gwyneth Paltrow’s marinade recipe (goop is one of my favorite blogs and obvi I’m an aspirational Gwyneth), steamed bok choy that only I thought tasty, roasted sweet potato, purple potato, and beet crunchy yum , quinoa by Marc, and Matt’s spicy kick-those-sinus-woes-away sauteed brussels. It was delicious and nutritious. But that beautiful meal recipe is for another day.
Any my lunch today…amazing. Leftover central – arugula, salmon, avocado, carrots, tomato, snap pea, olive salad.
Skinny Betch Spaghetti Squash
Today was cold, rainy, dreary, and grey in good old NYC. I couldn’t refrain from daydreaming about my apres work plans (of course with-my-by-myself): mosey over to Eataly, my guilty pleasure, taste a million pieces of bread but do so strategically throughout my shopping excursion so as to remain unnoticed, and then find cooking inspiration amongst the gourmet delicacies prepared and sold around me. It was such a pasta day. But after divulging all memorial day weekend on junk and fat-free BBC‘s, and Princeton reunions around the corner (WOOOO), I dug deep into my little brain for an alternative. SPAGHETTI SQUASH! Easy peasy delicious. Veggies are the best.
1 spaghetti squash
4 medium sized tomatoes
1 little eggplant
1 garlic clove
1 scallion clove
2 pinches of salt
a dash of pepper
Recipe for the directionally challenged:
- Pour yourself a generous glass of delicious pinot noir
- Pre-heat oven to 375
- Cut squash in half lengthwise and scoop out the seeds/gunk in the middle
- Line a baking sheet with parchment paper, drizzle on a tad of olive oil and then rub some on your squash halves
- Place squash face up on the backing sheet and stick it in the oven
- Mince 1 clove of garlic and a small shallot
- Chop your tomatoes into small cubes
- Slice one little eggplant into fit-skinny slices
- In a medium/large saucepan, heat up two quarter size globs of olive-oil and then add the tomatoes – leave to simmer for a bit them dump in the garlic and shallots…mmmmm
- Keep the heat to medium and cover, occasionally stirring
- Add the eggplant…the best
- While this is going on, check on the squash using a fork…friendly little pokes – you’re looking for it to get softish because you’ll then scoop the squash out so it can transform into spaghetti
- Take the squash out, let cool, scoop out into your little bowl, spoon on a generous heaping of sauce, and sprinkle on some goat cheese. Ta-da!!!
- Enjoy this apartment friendly, leftover-for-tomorrow’s-lunch specialty, low-cal, fresh dinner!
GET FIT FOR SUMMER!!!
Gossip Girl Frieda