What We’re Cooking Sundays…When Spaghetti Squash Came to Town

It’s Sunday! Our new favorite day of the week. Why do we love it so much? That’s easy! We love “What We’re Cooking Sundays” because it gives us a chance to mix and match all kinds of food items to see what happens. So far it’s been pretty tasty.

One of the reasons A and I have been cooking so much is because we’re resetting our eating habits. I got used to coming home, cooking something (maybe) and eating in front of the TV while I caught up on whatever work stuff was not done during the 8am – 7pm rush. She got used to eating out all the time because that’s what you do in college. I think.

So you can guess how excited we were to create a reason to actually cook – um, besides our health, of course.

Tonight’s menu is spaghetti squash pad Thai. Why spaghetti squash? I think it’s because we didn’t know what it was but it looked good and because I am way too lazy to boil noodles, even though you’d think that roasting a spaghetti squash would be more tiring. It isn’t.

First, I want to warn you – if you have no upper body strength, then slicing spaghetti squash in half will require you to light a candle, say a prayer and hope for the best. It only took me ten minutes. That’s not bad, but I think I need to work out more.

After a quick cleaning of the stringy insides of each half of the squash, we rubbed a little coconut oil on them and salt and peppered to taste. We like to believe the squash was happy, even after having been cut in half. Presto, chango, squasho.

The squash went in to the oven for about 40 minutes on 325 heat and I spent my next 10 minutes cutting up carrots, zucchini, mushrooms, garlic, shallots, tofu, spinach and ginger. Yum.

Now, if this next five minutes weren’t the easiest part of this meal, bears don’t live in the forest. Wait, do bears live in the forest?

All of that fancy shallot, garlic, ginger mixtures goes into a heated skillet and browns up with a little sesame oil while my little zucchini slices get warm and grilled up. Once everything is brown and grilled all of the vegetables take a dip into the pan and do a little dance, make a little love, get cooked tonight. The leftover tops and pieces get put into the ‘stock’ bag that I keep in my freezer. Stock day happens once a week and then stock day turns into risotto day and risotto day is always good.

In the meantime, it’s time to take a fork and dive into the spaghetti squash, pulling out pieces that mysteriously do look like noodles. How did they do that? I let A stir it all up while I whacked, I mean smashed, some peanuts into submission, sliced some limes and got ready to get down.

And by get down, we mean we ate everything in sight except the chopsticks.

Throw in a little red chili paste, squeeze on some lime and top with those newly submissive peanuts and you’re in for a night of deliciousness I didn’t know was possible from just having vegetables.

Tomorrow, A and I will celebrate this new favorite dish with a trip to our gym for some treadmill and pool time. Gotta get my back in shape in a responsible, intentional way. This is especially important since I’ve just been given the go ahead to train full time. Hot doc thinks this will keep me in a less stressful state of mind and who couldn’t use less stress?

The title of this post? It was inspired by “When Love Comes to Town” by U2 simply because I was in the mood for some B.B. and Bono. “I left her standing before love came to town…“

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