Holy Yum.

While my ventures into the kitchen are woefully rare, I sometimes surprise myself with the sort of culinary genius that keeps Mr. LLW coming back for more.  It’s often just a cool flavor combo like crack salad or my most favorite sandwich – lightly toasted fresh rosemary bread with lots of smashed avocado, a touch of creamy horseradish, some very thinly sliced apple (sweet – not that Granny Smith shizz) and a *dab* of mayo to hold it all together.  But it’s days like today that I totally outdo myself.

There are no pictures because I didn’t have the foresight to take pictures along the way and it was gone before I thought to do it afterward.  And, to be honest, it wasn’t the most attractive meal I’ve ever made.  But damn it was good.  So while this most certainly violates some sort of food blog code of conduct, I don’t even pretend to be a part of that group of writers and you’ll just have to trust me on this one without pics.

It all started with this week’s spaghetti squash from my CSA and this baked spaghetti squash with beef and veggies recipe.  I had most of the ingredients on hand and could fudge the rest.  And since I’m a sworn pescatarian (for some reason for now I can get past a meal of 15 shrimp but not one chicken or cow – I don’t question, I just run with it) the beef had to go.  So this is what went down:

1.  Oven preheated to 375 degrees, squash split, seeded and baked face down for 40 minutes while I did most of the below.

[Insert picture of my hands gently placing the squash face down in a dish after miraculously not slicing off a finger during the halving process.]

2.  One twelve ounce package of Morningstar Recipe Crumbles heated through in a large skillet.  (This stuff is seriously amazing.  Even my red-blooded, meat eating husband swears it’s better in a taco than the real thing.)

3.  Dice two green peppers and one medium white onion and chop (at least) two cloves of garlic.  Mix in with the Crumbles.  I also had a ton of fresh green beans and mushrooms on hand, which I threw into the mix.  Cook and stir until veggies are tender.

[Insert picture of a pile of diced and sliced veggies.  Gee…you’re really missing out without the visual aids here, aren’t you?]

4.  Add shredded pulp of the squash and about 14 ounces of canned diced tomatoes along with a teaspoon each of dried basil and oregano.

5.  At this point it tasted freaking AMAZING so I wasn’t sweating the fact that I only had like a 1/2 cup of sharp cheddar in the house.  Figuring I wouldn’t miss the calories from the missing cheese, I threw what I had into the mix and called it a day.

[Insert action shot of cheese being tossed into the mix, shredded bits flying toward the camera lens with wild abandon.]

6.  Baked at 350 degrees in a nonstick casserole dish for 25 minutes.

7.  Eat.

8.  Eat some more.

9.  Look surreptitiously around.  Eat a little more.

Seriously.  So.  Good.  The perfect meal for this perfectly crisp, lovely weather we’re having.

Love and more love,

LLW

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