When I started this blog, I thought I would have SO much to write about! As it would seem, I have been less than inspired to write about much at all. Most of you would have already seen, on facebook, pictures of our wonderful day trip to Sedona, AZ. It was absolutely stunning up there, and I cannot wait for our next trip! It is a short hour and 45 min. drive through beautiful mountains and canyons to get there. Although it is usually at least 10 degrees cooler there than in Scottsdale, it was still too hot to take some of the longer hiking trails which offered very little shade. We chose a short 3.5 mile (round trip) walk up to Devil’s Bridge, a naturally formed rock bridge. There were stunning views along the entire trail. I loved the juxtaposition of pine trees against cactus – it’s very much like ourselves right now.
I thought I would share a recipe from this week as well. Spaghetti squash is one of our favorite carby vegetables, and this dish works well as a one-pot meal, or a side dish. The left-overs were especially good with eggs for breakfast after our Sunday morning trail run!
Lemon Garlic Spaghetti Squash with Bacon and Spinach
1 large spaghetti squash
16 oz. thick cut, uncured bacon, diced
4 cloves garlic, minced or pressed
2 cups chopped baby spinach (frozen would work well too!)
Zest of 1 lemon
Juice from 1/2 of lemon
Salt and Pepper
1 tsp. dried oregano
Crushed red pepper flakes, to taste
Cut spaghetti squash in half length-wise, scoop out seeds, and place in glass baking dish skin-side up. Add just a small amount of water to the dish and bake at 375 for 45 minutes or until the squash is soft. Once cooked, scrape the flesh out using a fork, and set aside.
In a large pot, saute bacon until it begins to brown. You can either leave all of the fat, or pour some of it out, depending on your taste or how much lard the bacon yields. Add garlic and spinach and saute just until the spinach starts to wilt. Add the spaghetti squash to the pot and season with lemon zest, juice, salt, pepper, oregano and red pepper flakes. If you poured most of the bacon fat out you may want to add a little olive oil, again, depending on your taste. Saute for 5 or 10 minutes on low- medium heat. Serve and enjoy!
Sarah Saw the Sun 