Spaghetti Squash and Tomato Sauce

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The past couple of weeks have been a reminder that life is all-too fragile and does not always quite go as planned. My parents had planned this fabulous trip to Europe; unfortunately my mom’s body had a different agenda. My mom experienced a couple of bouts of chest pain. This led to a flurry of activity: a stress test, a heart catheterization, and ultimately a stent to open a 90% blockage in one of the main arteries of her heart. Although they were disappointed to miss their grand adventure, gratitude that the blockage was fixed before damage was done was the prevailing emotion of the weekend. Since they weren’t on their trip my parents (who live about 3 hours away) decided to visit.

I was also experiencing disappointment of my own. After spraining my ankle during a training run I was sidelined from running today’s Chicago Half Marathon. Rather than wallowing in our disappointment, we had a fun weekend enjoying the warm fall weather!

After making dinner last night and a big lunch today for my family my creativity and energy for making lunches was at an all-time low. I needed something easy, which this recipe is!

Serves 4

  • 1 medium spaghetti squash
  • 1/2 pint cherry tomatoes
  • 1 tsp olive oil
  • 1/2 tsp garlic, minced
  • 6.5 oz jar of artichokes
  • 14.5 oz can stewed tomatoes (I used Italian style, slightly drained)
  • 1 tsp dried basil
  • 5-6 fresh basil leaves

Preheat oven to 400 degrees. Cut the top and bottom off the spaghetti squash. Cut in half lengthwise then clean out the seed and guts. Rub olive oil over the inside of each half. Place on baking sheet flesh side down. Bake for 30 minutes or until tender. Take a fork to to the flesh to string out the squash.

Tomato Sauce: Place olive oil and garlic in a frying pan over medium heat. Cook until garlic is fragrant. Add artichokes, cherry tomatoes, basil, and canned tomatoes. Cook over medium heat for about 10 minutes until tomatoes are tender.

Divide tomatoes mixture evenly between 4 jars. Place 1-2 basil fresh basil leaves over tomato mixture in the jar. Divide spaghetti squash between four jars over the tomato mixture

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