Mercury’s in retrograde this month, throwing things off a little and creating some chaos. While we shouldn't be making any life-changing decisions or commitments, it is a time to formulate plans and work towards achieving future goals. While this probably means you shouldn't make decisions like breaking up with a boyfriend, but having this time of steady reflection can make you realize changes need to be made that will help for a better tomorrow. Plus, life is too short not to give attention to those that genuinely care about you and are positive influences.
During my years lived in Costa Rica, I crossed paths with an inspiring free-spirit who was so full of life and emitted a contagious vibrancy. After losing touch a couple years ago, I found out about his tragic death via Facebook (of all ways) when I went to wish him a happy birthday. Death is a hard concept to grasp – especially when it is so sudden and unexpected. But, it serves as yet another reminder of the uncertainty of life and the appreciation we must have and give to everything and everyone we are given in our life. The moments should be seized and life pursued in a meaningful way that gives us fulfillment. As morbid as this thought might be: How would you like to be remembered…for what?
I got back to regularly cooking with my girlfriends and tried cooking with a completely new vegetable. Now, this is hard to believe Рbut it was my first time cooking spaghetti squash, and I am still amazed by the deliciousness and how easy and versatile it is. It can be used similar to any grain like couscous or pasta and mixed with almost anything. The variation below was great, but another one could be with feta, sun dried tomatoes, saut̩ed garlic spinach and olives.
Spaghetti Squash with Roasted Cauliflower and Sage
1 large spaghetti squash
1 large head cauliflower, cut into small florets
5 tablespoons extra-virgin olive oil, plus more for roasting cauliflower
1/2 teaspoon red pepper flakes
5 garlic cloves, peeled and sliced
1 tablespoon fresh sage leaves, chopped
1/2 cup grated Grana Padano, or more to taste
Preheat oven to 375°F and place a rack in the middle of oven. Scrub the squash well and pierce the flesh with sharp knife all over. Place it in a shallow baking pan and bake in the preheated oven for about 1 hour. Let it cool.
Increase the oven temperature to 400°F. In a large baking pan, toss cauliflower florets with a few tablespoons of the olive oil and season with salt and pepper. Roast until slightly brown and tender, turn them occasionally.
Heat 2 tablespoons of the olive oil in a skillet over medium-high heat and toss sliced garlic, red pepper flakes, and sage; stir and cook for one minute. Remove from heat, combine cauliflower in the skillet.
Cut the squash in half lengthwise; scoop the seeds and fibrous strings from the center of the squash. Gently scrape the inside of the squash with a fork to shred the pulp into strands. Place the pulp in a large serving bowl, add the garlic-cauliflower mixture, toss them together, and season with salt and pepper.
Before serving, sprinkle grated Grana Padano on top of the dish.
