It’s pretty sad when you do silly things like leave your computer charger and ipod at home when you’re only there for 3 days.
But I have them back now. Though it’s good for clearing the head, going on long runs without my music can be challenging. I like to have the option of listening or not. And don’t even get me started on the elliptical. Even though the gym places pretty good music, there’s something nice about being control what you’re listening to, especially if it helps motivate you.
So I’m no longer sans tech and that calls for celebration (even though this meal was planned before hand it’s still celebratory).
It was time to cook up that spaghetti squash I bought a couple weeks back.
Let me tell you. It was delicious. I have tons of leftovers that I can experiment with but last night I added ricotta cheese, olives, and some spices to create a creamy yet healthy meal.
I’m hooked, in love, enamored. And it filled me up.
I may have found a new favorite squash (who am I kidding, every type of squash is my favorite!)
Spaghetti Squash with Ricotta sauce and olives
Makes 2 servings (?)
1 spaghetti squash
1 tbsp olive oil
1/2 cup ricotta cheese
1 tbsp oregano
1/2 tbsp garlic powder (or use 1 clove minced garlic)
1/4 cup black olives cut in half
Preheat oven to 350 degrees.
Cut squash in half and scoop out seeds. (You can roast these for later!). Place face down a baking sheet and bake for 30 minutes or until tender. Let it cool down a little bit.
Meanwhile, heat olive oil in pan over medium heat, add in ricotta and stir to form a creamy sauce. Add in oregano and garlic and half of olives. Cook until cheese and oil are well combined and warm. Remove from heat.
With a fork, scrap out the insides of one squash half. Move into a bowl. Add in ricotta mixture and rest of olives and stir to combine. Save the rest of the squash for later or double recipe and scrap out both halves.
Season with salt and pepper and enjoy!