When I get home from work, the most creative part of my evening begins. Because that’s when I decide what to make for supper.
Last night I did what I always do – started by looking through my fridge. It’s full of all kinds of vegetables. There are more vegetables – ones that don’t need to be kept cold – on the shelves in my kitchen. I think of them like paint colours. Only unlike paint, I can taste and smell and eat them, too. (Besides look at them.)
So last night I looked through my fridge, and then wondered if I wanted to make something with potatoes. I checked my potato bowl, which sits on one of my food shelves (not in the fridge), but I only had two left. I wanted to save them for today, which is a holiday.
I had a spaghetti squash, though. (I also had a butternut squash. Squashy excess, perhaps.)
So here’s what I did.
I sautéed one yellow onion, and when it was golden, I added some slices of raw, peeled and cored spaghetti squash. I steamed them with some water in a skillet until the squash was soft, and came apart in strings.
Separately, I steamed some spinach, all by itself. (That was my side dish.)
I also roughly chopped some plum tomatoes, and simmered them in a saucepan with a bit of water and some carrot shavings.
I flavoured the tomato sauce with a pinch of Italian seasoning, a pinch of chipotle pepper, a dash of salt, and a bunch of freshly-ground nutmeg.
I ladled the tomato sauce over the (salted) spaghetti squash, and that (along with the steamed greens) was dinner. Yum.