Today is one of those days where I had good intentions of getting to the grocery store but just couldn't get out of my own way to get there. As a result I was left with a pretty empty fridge and bare cupboards by which to prepare dinner.
This is what I came up with and I must say, for a completely non stocked kitchen it wasn't half bad.
Tomorrow, I hit the grocery store for sure!
Spaghetti Squash Medley
1 spaghetti squash
1 leek, white part only cut in rings (rinse well to ensure all sand is removed)
3 cloves garlic, minced
1/4 cup broccoli florets, chopped
1 red pepper roasted and chopped
2 oz dried porcini mushrooms reconstituted and chopped
4 tbsp chiffonade of basil*
2 tbs olive oil
Salt and pepper to taste
1 tomato chopped (for garnish)
Halve the spaghetti squash lengthwise and remove the seeds. Bring a large pot of water to boil (there should be enough water to completely submerge both halves of the squash). Boil the squash until fork tender. The time will vary based on the size of your squash. Mine took about a half hour. You will need to check the squash periodically for doneness.
Once squash is done remove it from boiling water and set aside until it is cool enough to handle.
As the squash cools place the olive oil in a saute pan and turn heat to medium. Add the leeks and garlic. Season with salt and pepper. When leeks are tender and the mixture becomes fragrant add the broccoli. Saute another couple of minutes and then add the roasted red pepper and porcini mushrooms. Turn heat to low.
Remove the flesh of the squash using a fork. Add the squash to the vegetable mixture and stir to incorporate. Re season with salt and pepper.
To serve, place squash mixture on a plate and garnish with the fresh tomato.
*Note: if I had other fresh herbs on hand I would have added them too. I think parsley, sage and thyme would go well in this dish.