When you and your significant other live in a city without family nearby, holidays mean one thing: travel.
While I love seeing family and friends over the holidays – and wouldn’t trade it for the world – the stress of holiday travel always has me coming back feeling a bit maxed-out rather than blissed-out.
There are the times when I unpack as soon as I get home. And there are the times when the suitcases sit on our bedroom floor for a week plus, half-opened to grab things we may need; but still, just sitting …
After a wonderful week-long trip to Cincinnati for Christmas, and a brief, but fun, 2 days in Chicago for New Years, I can already tell this will be a week of suitcases on the floor.
This time, though, we have the incentive of my in-laws and aunt/uncle in-laws coming to visit (remember Marian and Michael?!) on Friday night to get my cleaning motivation in go-mode.
With just two more nights to prepare for their arrival (plus a Christmas tree to take down and decorations to be put away), dinners this week have been quick and easy.
Spaghetti squash is my absolute favorite thing. Okay, not really my most favorite. But it’s still really good. And tonight it was just about perfect. I first learned about spaghetti squash from my friend, Rene. She recommended baking it in the oven and then pouring a little vodka sauce over the creation. A simple recipe with amazing results.
Simply cut your spaghetti squash in half and remove all the seeds.
Place the open side of the squash face down and bake in the oven for about 45 minutes.
My favorite part about spaghetti squash is that it looks just like spaghetti after cooking it. I love tearing away at it with my fork and watching the squash come apart in noodley shapes. It’s the little things.
I also think it’s a great alternative when you’re craving pasta but want to add in a little more vegetable to your diet rather than the carbs.
Now if Mr. Spaghetti Squash could also motivate me to get these suitcases off the floor, it will become my absolute most favorite thing. Just don’t tell the avocado.
spaghetti squash and sauce
serving size: 2
- 1 spaghetti squash, halved and seeds removed
- spaghetti sauce (from a jar, or make your own marinara)
- Preheat oven to 375 F.
- Cut your spaghetti squash in half and remove all seeds.
- Place the open side of the squash facing down on a baking pan.
- Bake in oven for approximately 45 minutes.
- Remove from oven, pour some sauce over the squash, and enjoy!