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Spaghetti Squash Veggie Bowl

10/6/15


I was away last weekend in Wisconsin, indulging in amazing food and drink with even more amazing friends.  After eating whatever I pleased for 3 days straight, I felt the need to make something light and comforting last night.  A "Meatless Monday" meal, if you will.  (Wait.  Was yesterday Monday?  I don't even know these things anymore.)  I was perusing the squash, gourd and pumpkin display at Trader Joe's, and I got the idea to make a bowl with spaghetti squash as the base (instead of rice or noodles).  It was delicious, and I will make it again and again...

I halved the squash, scooped out the seeds and roasted it on a baking sheet for 45 minutes in a 350 degree oven.  Then, I scraped out the "noodles" with a fork, drizzled them with olive oil and seasoned with salt and pepper.  I topped my bowl with sautéed brussel sprouts (chopped) and shiitake mushrooms (always weirds me out that word has two 'i's'), boiled sweet corn, avocado and sriracha.   

By the way, this also would have been perfect with a soft-boiled egg on top, but for whatever reason I've lost my ability to properly execute that culinary technique.  And that is a fancy way of me saying, WTF... why can't I soft boil an egg anymore??!??  I keep trying, and trying, but it won't peel, and it's like EXTREMELY raw inside.  What am I doing wrong, people, what, what??  
Are you there, God?  It's me, Margaret.    

8 comments:

Molly Davin said...

I also used to be so good at soft-boiling eggs (using your post on it, actually) and then one day I couldn't do it anymore. I just lost it. What is going on?!???

The Public Foodie said...

Spaghetti squash sounds delicious, I also love squash soup especially now it's getting cold in the UK!

www.thepublicfoodie.com

Holy Food said...

Very delicious recipe, I just love it.Thanks for sharing.

Megan McGrane said...

this looks delicious for the fall! Cant wait to make this bowl---thanks for sharing Siri.

Anonymous said...

Yum and thanks! Switch to poached eggs - a messier pan but you can see when they are done!

Allie said...

I have also lost my ability to soft boil! They are either raw or hard boiled :(

jodi said...

I've been doing 4 minutes 15 seconds to 4 minutes 30 seconds (cuz sometimes it takes me 15 seconds to get back into the kitchen and shut off the buzzer) crack the shell, remove as small piece and then run it under some water - that seems to help the shell come off a little easier - I only remove half the shell and then I scoop out the egg with a spoon and that seems to do the trick. its almost almost perfect every time...

Mary Kublin said...

OK Siri, with our son out of town, tonight I made your spaghetti squash veggie bowl. Right now, my husband and I are in veggie heaven! Oh my! I didn't have the corn and left the avocado off my husband's plate, but this is a keeper! So easy, so hearty and so delicious! I roasted the brussels sprouts along with the squash until they were blackened and crispy. Wow. Shiitake mushrooms were a bit too hoity-toity for for me so I used white button mushrooms. I love this recipe! Love you, Siri!

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