I was craving marinara Sunday and bought a spaghetti squash. Sunday rolled around… A busy weekend ended in a takeaway burrito bowl. By Monday, my marinara craving was gone and, boy, do I hate wasting food…
So, I changed my plan and had a delightful dinner. See: grilled spaghetti squash with smashed garlic and lemony peas below.
Unpunctured, I cooked the whole spaghetti squash on the highest grill setting, along with a whole head of garlic, covered in aluminum foil, for 20 minutes.
I made a sauce, too:
2 TBS miso
1 cup frozen green peas
4 garlic cloves, minced
1 lemon, zested and juiced
1 medium Vidalia onion, chopped (the only kind of onion I cook with)
2 handfuls of spinach
Salt and pepper
Sauté the onion in water, until translucent. (I wish I had the patience for caramelizing.)
Add the garlic and salt and pepper. Zest and juice the lemon.
Drop the miso and cover. Use a whisk after the miso is warm enough to be incorporated.
Add the peas and spinach and recover.
Heat on low until you have successfully charred the shit out of the spaghetti squash and grilled garlic.
Cut the spaghetti squash in half and scoop out the seeds under cold water.
Break apart and add to mixture.
Top with something red and enjoy!