Hi Cheek Fans-
It’s been a while since I posted. Something subconsciously happened when Lefty announced her retirement- apparently my blogging life took a pause too. But, I’m back and need to build it back into the schedule. Just like I coach people on integrating fitness into their lives, I too need to re-integrate blogging into mine. The funny thing is I don’t even like writing. Most of that stems from me not being good at it, which then requires me to put more time and effort into it. I mostly love the cooking, eating and being creative in the kitchen. I love sharing food I created with friends, in hopes that they enjoy it too. I also love hearing from you guys when you try a recipe and adapt it to something that you love. So please, share with us what is happening in your kitchen.
This morning I’m on cup of coffee number two (lefty, I thought about tea, but coffee won) and about to make some snacks for the kids in my CrossFit program. The sun is starting to come out and I need to preheat the oven. Speaking of cooking I’ve been in and out of cooking lately. Mostly cooking some eggs here and there, chomping on carrots and enjoying fruit. The recipe I”m sharing today I made a while back, but totally forgot about it. The thing I love about it is how basic it is. Real ingredients, super fresh and simple, but complex in flavor.
So, here you are! Please make it, adapt it and then share with me what you would do do make it your own.
What you will need:
1 spaghetti squash
1 pint organic cherry tomatoes (heirloom variety is best)
3 large portabella mushroom caps- cut into large chunks
1 small handful fresh parsley-torn into little pieces
1/2 red pepper-chopped
salt and pepper to taste
crushed red pepper flakes- to taste
juice of half a lemon
What to do:
Preheat oven to 375
1. Cut spaghetti squash in half and scoop out seeds with a spoon, then place face down in 9×13 pan filled with 1/2 inch of water- Cook for 30-40 min. Fork enters skin easily when done. Do not over cook- it will turn to mush
2. In fry pan, saute onions first with olive oil or coconut oil, cook for 3-5 min. Next add in chopped peppers and mushrooms. Season with salt and pepper and cook until all are tender.
3. When squash is done remove from oven, remove squash from pan and let cool for 10 min, then use fork to scrape spaghetti squash out, and place in a bowl and discard skin.
4. In a hot fry pan add in all the tomatoes (whole) and stir constantly until skin is blistered on tomatoes
5. Toss all cooked ingredients together in large bowl with spaghetti squash, add in chopped parsley, season with salt and pepper and sprinkle in pepper flakes and lemon juice. Serve at room temperature.