Today was a long day. And it was raining. And all I wanted when I finally got home was to snuggle up in blankets on my couch to watch Netflix while eating a hot bowl of something yummy. So I immediately got to work in the kitchen to work some magic, and oh how magical it was! The idea for the dish actually originated when seeing a spaghetti squash on my counter out of the corner of my eye while scanning my fridge. The same spaghetti squash that had been there for probably close to a month. Immediately I knew it was time to crack er’ open and see what could be salvaged.
Now one thing that never fails to shock me is the shelf life of spaghetti squash, or any type of squash for that matter. Obviously they will last a lot longer than your average cucumber or tomato, but I always find that when I finally get around to using one that’s been sitting out for a very long time, I usually expect it to be mostly compost-worthy. But once I crack it open I’m always amazed to see that it’s still completely fine and good to eat! And oh how good it was…
I started with the spaghetti squash, because they do take a little while to cook, and then just let my little heart (and big tummy) take control for the rest. Other than the cooking time for the squash, it’s very fast and easy to prepare. I filled half the squash and just used it as my bowl, but I also ate a whole lot more than I would suggest for an average serving. Letting the veggies simmer for a bit let all the flavours combine and mix together as they cooked, so it really fit the “comfort bowl” category quite well in my opinion. The fresh herbs also add a ton of flavour to the dish, so I wouldn’t recommend skipping them.
Veggie-Packed Spaghetti Squash Comfort Bowl
Makes 4 small, or two very large servings
- 1 spaghetti squash
- 1/2 can diced tomatoes
- 1/4 white onion, chopped
- 1 small broccoli floret
- 4 cloves garlic
- 1/2 can chickpeas
- 2 cups spinach
- 1/2 red pepper, chopped
- 1 tablespoon extra virgin olive oil
- 1/2 cup fresh salsa
- 4 basil leaves
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- Pepper, to taste
1. Preheat oven to 400 degrees Fahrenheit. Split spaghetti squash in half lengthwise, and scoop out insides with a spoon. Place halves face down on baking sheet with one inch of water, and bake for 25-30 minutes, or until outside is soft when touched with a fork.
2. While spaghetti squash is cooking, sauté onion and red pepper in olive oil and garlic in a medium-large sized skillet over medium heat.
3. Meanwhile, boil broccoli in a small pot over the stove. Once partly cooked, strain water and add broccoli to onion and red pepper.
4. Once broccoli, onion, and red pepper are tender, add diced tomatoes, chickpeas, salsa, and fresh herbs, and reduce to low heat. Cover and let simmer for 5-10 minutes. Add spinach about 5 minutes before taking the spaghetti squash out of the oven.
5. Take spaghetti squash out of the oven, flip upright, and let cool until manageable to touch.
6. Using a fork, scrape the inside of the squash into spaghetti strands. Add desired amount of vegetable mixture on top, season with pepper to taste, and snuggle up in blankets to enjoy!