I think it’s always a good idea to keep a cooked vegetable side and a rotisserie chicken in the fridge.
This week, I made one of my new favorite things to keep for the week.
I baked 2 spaghetti squash, seeds removed, brushed with olive oil and sprinkled with salt and pepper. I baked them face down on my stoneware pan (but I’m sure you could use a regular cookie sheet) at 400 degrees for about 25 minutes.
I let them cool a bit, then scooped out the squash from the skin with a large spoon into a bowl. I sprinkled them with more salt and pepper to taste, and about 3oz of shredded Parmesan cheese. I used generic shredded Parm this time, and probably won’t be doing it again. What I usually use for this dish is this little gem.
It has a depth of flavor and creaminess that is really quite unparalleled. It reheats in the microwave well, too.
I overcooked my squash. I never time a thing, and usually that works for me.. Sometimes it doesn’t. I like spaghetti squash when it still has it’s spaghetti characteristics, and a bit of a crunch. Al dente, if you will.
For the rest of my dinner, I sliced off half of a breast from my rotisserie chicken and removed the skin.
I threw on about a cup and a half of spinach, a few thin slices of purple onion, and drizzled it with fig infused balsamic vinegar. The raspberries would have been great on the spinach with a little goat cheese, but I chose to have them on the side this time.
I have been making a point to eat at least one or two raw things with each meal. I think even starting with two a day really makes a difference. My body can tell when I’m not eating raw things, now. And it doesn’t like it.
