Finding ourselves on the brink of autumn, with school and work-life back in full swing, this September (much like last) I’ll be sharing a series of one-pot, super simple, and inexpensive yet healthful recipes- perfect for those on a tight or student’s budget, with a particularly small kitchen, or with a sparse amount of free time (check, check, check to all of the above!). Limited resources- financial, space, or otherwise- shouldn’t have to put a damper on your nutrition needs or access to a delicious meal- look no further.
I’ve never been one for limbo. Expediting what was meant to be this elongated engagement (to my husband Andrew) to just a few months of pre-marital togetherness, finding myself wholeheartedly ready, though overtly nostalgic, in my late summer goodbyes. Wandering through this morning’s farmers market, cradling the peaches, the heirloom tomatoes, those voraciously florescent raspberries like they were going out of style (which I suppose, in some capacity, they are), I couldn’t help but yearn for the apples, the speckled pears, those haunting gourds – autumn, shouldn’t you be here already? Inspired by this limbo, that glaring sun followed by breezy moonshine, last night Andrew and I prepared a medley of spaghetti squash pasta, adorned with fire roasted tomatoes, briny and wrinkled black olives, wilted spinach, and creamy cannellini – that perfect middle season meal to make you feel all warm and cozy while still celebrating nature’s natural heat. We served ours atop and alongside the crustiest sourdough – pro tip: make sure to slice it really thick.
Fire Roasted Squash ‘Spaghetti’ [makes 4 servings]
adapted from plated, spaghetti squash with feta, chickpeas, and wilted spinach
1 large spaghetti squash, halved and deseeded
1 large yellow summer squash, halved
2 tablespoons olive oil, divided
2 cloves garlic, minced
1 teaspoon dried oregano
1 can (14 ounces) fire roasted diced tomatoes
1 can (14 ounces) cannellini beans, drained and rinsed
½ cup black olives, pitted
2 cups baby spinach
2 tablespoons pine nuts, lightly toasted
salt & pepper to taste
Preheat oven to 450 degrees F, rack in the middle. Line a baking sheet with foil.
Drizzle 1 tablespoon olive oil over spaghetti and summer squash, season with salt and pepper to taste, and place cut side down on foil-lined baking sheet. Roast until fork tender, 25-30 minutes. Remove squash from oven and allow to cool. Using a fork, carefully pull the spaghetti squash flesh, creating spaghetti squash strands. Rustically dice the yellow summer squash. Set aside.
Meanwhile, in a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add garlic and oregano and cook until fragrant (about 30 seconds-1 minute). Stir in diced tomatoes, then reduce heat to medium and allow to simmer for an additional 10 minutes.
Add in olives, cannellini beans, spinach, and pulled and diced squash and stir to combine. Simmer until all vegetables are warmed through (5-10 minutes). Stir in toasted pine nuts, season to taste, serve and enjoy!
Nutritional Information [per serving]
290 Calories, 13g Fat, 36g Carbohydrates, 9.7g Fiber, 10g Sugar, 9.5g Protein