I go grocery shopping once a week at Toronto’s famous St. Lawrence Market when the farmers set up shop in the mornings across the street at the North Market. While this means skillfully weaving through crowds of shoppers and tourists, it also means picking up the freshest produce and amazing cuts of meat and seafood, so it’s totally worth it. Though the price may be a bit steep depending on what you buy, usually I find it’s worth spending the extra few bucks for a better meal, especially since we’ve cut down on buying supplementary processed crap like we used to with every trip to the supermarket.
Anyway, the only thing about grocery shopping once a week is that you have to make your purchases last the whole week. Usually this is doable by purchasing things that can make more than one meal. Spaghetti squash is an awesome example of this and it’s a great alternative for pasta. Today I’m making cheesy, saucy, twice-baked spaghetti squash boats which I will basically devour throughout the day for lunch and dinner… and it’s surprisingly filling and so easy to make.
1 Spaghetti squash (they’re usually sold by weight… I usually pick a medium-sized one for two people)
1-2 cups of Spaghetti sauce according to how saucy you like your squash (tomato sauce, pesto, alfredo – it’s all good)
1 tbsp olive oil
1 tsp oregano
2 cloves minced garlic
1-2 tbsp fresh, chopped basil and/or parsley
1 1/2 cups of shredded mozzarella and/or cheddar cheese (I’m thinking a half ricotta-mozza mix might be good, but I don’t have any on me at the moment so I’ll report back next time on that)
salt and pepper
Bake the squash whole at 400 for about 45-60 minutes in a baking pan, at which point you should be able to pierce a knife in quite easily. When you can do this, take the squash out of the oven and split it vertically down the middle and de-seed it.
Scrape out the squash with a fork (leave just enough on the shell so that itstands strong, otherwise it’ll collapse on itself). It should flake and fall apart quite easily at this point but if the flesh resists against your fork, pop it back into your oven at 400 until it’s tender.
In a large bowl, mix the rest of your ingredients together until well combined (reserving 1/2 cup of cheese for the topping) and add salt and pepper to taste. Mix in the cooled squash (you don’t want to mix it in while it’s super hot otherwise the egg will scramble).
Fill your empty squash shells and top with cheese. Put it back in the oven for 10-20 minutes until the cheese is browned and bubbly.
*You can add some meat to this if you want to fry up a half pound of ground beef/turkey/whatever and mixing it in with everything else.
**Adding chopped chorizo or pepperoni with ground italian sausage and diced green peppers would make a good “pizza” style spaghetti squash
***Don’t forget to serve this with a side of crusty cheesy garlic bread!!!