Meal planning

I have another really busy week coming up. Thankfully, this my last one before Christmas vacation time. Score!

Due to the busyness (rehearsal or gig of meeting every evening this week. yikes), I spent a portion of my Sunday planning so that I won’t starve by Thursday and resort to inhaling whatever I lay my hands on first. Because that often means that dinner is a slice of bread and a handful of chocolate chips. Tasty? Sure. Nourishing? Not as much.

It’s all about having a plan, people.

click for source/to print

So, here’s mine:

Whole Wheat Bread: baked. In the pantry. Breakfast toast, lunch sandwich.

Rice: I have a container of rice in the fridge waiting for whatever I feel the need to do with it. The options are endless with this one: stirfry, red beans and rice, stuffed peppers, etc.

Pasta: add marinara sauce, microwave, and go.

Spaghetti squash: yum yum yum. I have another one all cooked and chilling (quiet literally) in the fridge for an easy, healthy veggie dinner.

Ready, set, go! Bring on this week. Before we know it, it’ll be Friday again, right?

Spaghetti Squash

Foodpress pulled through for dinner tonight by featuring this recipe. I didn’t follow it closely, due to the ingredients that it calls for that I didn’t have on hand. But it was definitely a welcome inspiration.

OK. Start with your spaghetti squash. But first, a word about spaghetti squash: it does not taste like spaghetti. It tastes like a squash. I’m sorry if this makes some of you sad. But it’s the truth. It’s a squash, people. And so, it tastes like a squash.

Great. Now that that’s out in the open, we can get back to your regularly scheduled programming. Dinner. Spaghetti squash. Chop it in half. Drizzle on EVOO and sprinkle salt and pepper.

Slide it into the oven at 375 degrees for about an hour. Once it’s done, take it out, shred it with a fork, and put it in a bowl.

Next, dice a small onion and sautee it with 2 tsp. minced garlic in a splash of white wine.

When you deem it done (3 or 4 minutes), mix it in with the squash. Salt and pepper to taste.

To serve, put a portion of squash in a bowl, and sprinkle with parmesan cheese and dried parsley. Fry (or poach) an egg, and serve it on top of the squash. I recommend over-medium.

I admit, this didn’t turn into the most beautiful dish. But tasty? Be still my soul. Oh my stars. Yes. It was wonderful. And so easy 🙂

Recipe adapted from ATX Gluten Free.