Tuesday, July 20, 2010

Home Grown Tomatoes: Spaghetti Squash

Spaghetti Squash with Sauteed Vegetables and Marinara
Home Grown Tomatoes is a Vegan/Vegetarian column written by Giovanina Bucci

How did this week get here SO fast?  It's the much anticipated/incredibly scary week of teaching my very first cooking class!  I'm actually avoiding the responsibilities I have to fulfill in order to prepare for it because I'm nervous.  And turns out, I don't think I will know anyone who's taking the class - not one person to lean on if I become frantic and start burning onions.  Shit.  This will certainly be a test of my abilities.  I had a dream the other night that my sister, Bridget, and I were teaching the class and there were all of these people staring at us and we'd forgotten to go grocery shopping.  Could you imagine?  I'm feeling anxious just writing about it.  I just have to pretend I'm having a dinner party for strangers - hopefully these strangers will ask questions (that I know the answers to) and be enthralled with my charming personality.  Ha.

On a side note (to distract myself from this class thing), I spent yesterday in Sedona, AZ.  It was freaking beautiful!  I've never really been there to hang out and explore...which is similar to living in Plattsburgh and never having gone to Lake Placid.  I do realize how sad this sounds.  My girlfriends and I hung out and swam in the creek, sat on huge rocks in the middle of the water, chatted and soaked up all sorts of Vitamin D.  Thankfully, I left safely without any tinge of a sunburn.  We satisfied our bellies at this great vegan restaurant called, D'Lish and from there perused a fabulous furniture store.  It was a beautiful day, but I was officially tuckered when we finally arrived home.  Although, I was able to stay up late enough to finish watching Sisterhood of the Traveling Pants 2.  Yes.  Number 2.  Please don't tell anyone.

Could marinara sauce be any more comforting?  Seriously.

I'm sorry if my 'recipe' posts, as of recent, have seemed like I've been slacking.  I feel like in this process of blogging I've learned a lot about my approach to cooking, recipes, and food in general.  This is what I've discovered...I love food.  I love sharing revelations and discoveries.  I hate measuring.  Hate.  It.  1/4 C. of something doesn't inspire me. Looking, stirring, tasting, touching - those are the measurements that I trust.  Those are what inspire me.  God, I'm having a Jerry-McGuire-memo moment right now...

Anyway, here's another idea for those of you who are trying desperately to ween yourself off of the carb train.  Spaghetti squash as spaghetti.  It's genius.  And it's so delicious!  For this little number, I cut the spaghetti squash in half lengthwise, dabbed the insides with a bit of Earth Balance, and baked it on 375 degrees F. for about 30 minutes.  

In the meatime, I sauteed some yellow onion and broccoli in this Roasted Garlic Olive Oil that I bought at the farmer's market.  Unbelievable stuff.  And the aroma that it delivers makes you never want to leave your kitchen.  Or house for that matter.  Once the squash was near finished, I warmed up some spicy red pepper marinara sauce (please forgive me, Italian angels, for not making my own).  I topped everything with some nutritional yeast, garlic poweder, and black pepper.  So filling.  So comforting.  

I look forward to having you visit next week's post, where I will tell you all about how the cooking class went.  Keep your fingers crossed for me!

~ Giovanina

1 comment:

Courtney said...

so proud of you for crossing an item off of your list! Don't be nervous, it's not like you will forget to wear clothes under your apron - or will you? XO

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