With a shared love of food, photography and taking photos of the food we make, when the Enlightened Boyfriend and I are together, magic can happen. The below dinner was absolutely an example of this, with many of my favourite foods captured in a photo.
The Enlightened Boyfriend likes pasta but I don’t. Due to an overload of penne pasta in my youth, even the thought of cooking pasta is unappealing. I have both an aversion and a wheat sensitivity (I will fall asleep about 30 minutes after consuming wheat) to it, but substituting in spaghetti squash is a great way for pasta lovers and vegetable fans to meet in the middle.
If you’ve never had spaghetti squash, please pick one up, they are so darn good. Not to mention easy to cook and is a source of B vitamins and beta carotene which is is helpful in protecting our cells from damage.
Spaghetti Squash Magic
1 spaghetti squash
2 cloves garlic, minced
1 pint of organic grape tomatoes, cut in half
1 can of white cannellini beans, rinsed and drained
handful of basil, chiffonade
salt and pepper to taste
coconut oil
Baking the spaghetti squash: Preheat over to 375F. Cut squash in half and scoop out seeds. Drizzle open flesh with a bit of coconut oil or extra virgin olive oil. Place squash face down (flesh-side down) on a parchment lined baking sheet. With a fork, poke a few holes in the skin to let the steam out. Cook for approx. 30 minutes. Once cooked, remove from oven and let cool for 5-10 mins. Then turn squash over and with a fork, scoop out the squash. This will resemble stringy spaghetti and is delicious.
While the squash is baking: In a medium-sized pot, heat up coconut oil on medium to heat-high. Add in minced garlic and turn down heat to medium. Stir for 2 mins and add in grape tomatoes. Stir tomatoes and let them soften and start to break down. Turn heat to low and add in white cannellini beans, basil, salt and pepper. Continue to stir and let warm for a few minutes. Once squash is ready, serve overtop and enjoy.
