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Tuesday, October 25, 2011

Greek Stuffed Spaghetti Squash

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Three years ago, I woke up on a drizzly Saturday and went for a run. Though most of my Saturdays start that way, this one was different. My run was rather short because I had a wedding to get ready for. Not just any wedding, but my own! The details of that day stand out sharply in my mind. 1,095 days later, I still recall exact conversations, the Jimmy Johns sandwiches the bridesmaids and I wolfed down in the Excursion on the way to church, and the way I felt in the moments before I took my dad’s arm and we walked down the aisle.

October 25, 2008 remains the best day of my life. Of course saying that makes it sound like every day since then hasn’t measured up…and that isn’t the case at all! I can’t speak a more truthful statement than to say how much I love being married to Ryan. Marriage is both more challenging and more rewarding than I ever anticipated or even truly realized when we said our vows and were pronounced husband and wife. After three years of marriage, I couldn’t be more thankful to be where we are.

Ryan, my true love and my best friend, we are in a good place. I cannot imagine taking this journey with anyone else and my love and admiration for you grows daily. You are, in so many ways, the strengths to balance my weaknesses. I am forever grateful for your patience, your commitment, your encouragement, and your unconditional love…no matter how unloving I can sometimes be! Year three was pretty special, here’s to year four!

Blog posts are 2011’s Hallmark cards, right? For those of you NOT Ryan, who are here for the recipe, I hope my mushiness didn’t make you lose your appetite…because this one’s a good one! Whipped together on a Friday evening—a night I rarely cook because I am so stinking exhausted—this dinner ended up being much better than the takeout or grilled cheese we could’ve resorted to. Eaten on the couch, out of our spaghetti squash bowls, over an episode of Modern Family, my adorable husband and I gave our meal two thumbs up. Healthy, packed with flavor, and easy to throw together, it was definitely a win!

Two Years Ago: Apple Puff Pancake

You can find a few wedding pics in this post!

Greek Stuffed Spaghetti Squash
-1 spaghetti squash
-1/2 cup roasted red peppers, chopped
-1/4 cup kalamata olives, chopped
-1 can chickpeas, drained and rinsed
-1/2 cup artichokes, chopped
-1/4 cup feta cheese
-salt, pepper, and olive oil

1. Cut spaghetti squash in half, vertically. Drizzle with olive oil and season with salt and pepper. Place cut down side in a baking sheet. Roast for 30-40 minutes at 375F until you can poke the inside of the squash easily with a fork.
2. When squash is tender, use a fork to scrape inside of spaghetti squash into strands. Set aside half of the scraped squash and save for another use. Place the other half in a large bowl. Add chickpeas, artichokes, olives, and roasted red peppers. Stir to combine ingredients.
3. Fill the two empty spaghetti squash halves with spaghetti squash mixture. Top with feta and return to oven for 10 minutes to heat through. Remove and serve.

This post is linked to Eat at Home.