I LOVE stirfry. Don’t get me wrong, it’s probably in my top 5 favourite meals and I love that it is so versatile. But it’s only versatile if you are creative with it, and lately, stirfry has been all about rice and sautéed veggies. And since my hubby is still on an elimination diet, the same old veggies are getting a little tired. Terry has been a good sport about his restrictive diet, but he’s been getting frustrated and after 3 months, my creativity was running a little dry. He offered to make me supper one night and came out with this amazing gem.
I need to let my husband cook more ’cause this totally rocked my socks!
Spaghetti Squash Stirfry
1 small spaghetti squash
1 bunch of spinach
1 red pepper
1 jalapeno (optional – but if you want to avoid the heat like me, just de-seed it and it still lends a nice flavour)
4 pieces of artichoke (from a jar of marinated and quartered artichoke hearts)
the juice of half a lime
1/4 tsp of cayenne
salt & pepper to taste
Preheat the oven to 350. Wash the squash, cut it in half and scoop out the seeds. Put about an inch or two of water in a lasagna dish and place the squash (cut side up) in the dish and cook it for about an hour. Remove from the oven and let it cool.
While your cooked squash is cooling, chop up your veggies and sautée them in a bit of olive oil or water until softened. While it’s cooking, take a fork and rake out the spaghetti squash (that’s the best way I can describe it haha) and add it to your sautéed veggies. Add the lime juice, cayenne and salt and pepper and mix it all up.
Aside from cooking the squash, it’s super quick & simple to put together, yet tastes like a meal that takes a lot of time & effort to make. I love those meals =)