Sneaky...

So my attempt to veggie/green up this week kept on rollin along last night with some Spaghetti Squash with leeks & spinach....

First you need to bake the spaghetti squash, split side down, in a 350 oven for about 40 minutes.  After it's cooked, you are able to run a fork through the squash to create little 'spaghetti strands':

After the squash was "spaghetti-fied," I sauteed a diced leek with a little garlic and olive oil....

Once the leeks had softened, I slowly added in a container of shredded spinach....(make sure to add some in at the very END of cooking so it doesn't all completely reduce down...)

After letting the spinach cook for a few minutes, I made a well in the center of the leeks & spinach and added a drizzle more olive oil, a few minced garlic cloves and the spaghetti squash...

I mixed that all together until it was warmed through, adding salt, pepper, a tablespoon of grated cheese & a teaspoon of crushed garlic just to bolster the flavor from bland to yum!J

Meanwhile, I dry roasted some white beans until they became crispy.  I love that these are cooked with ZERO drops of oil, yet you could eat these like a 'bad for you' snack.  Sweet, right??

Finally, a layer of leek & spinach squash, a layer of white beans and a sprinkle of scallions WALLAH:

Dinner!

I'm really a big believe in making sure you season ALL of your "layers" for a dish to make it go from boring to delicious.  The leeks, garlic & grated cheese REALLY bumped up the flavor of the squash and the addition of the toasted, crispy white beans and scallions turned a little 'all veggie' dish into somethin delicious!  Try this out if you want to sneak some extra vegetables into your dayJ

So SUNSHINE: Where did you go????????  From absolutely BEAUTIFUL and HOT on Monday to 2 cold & rainy daysL  My brain keeps bouncing between Alcatraz & Saulsolito today.  Not too good for the very serious condition known as "Travel bug-itous"J hahahahahaahahha! 

Hope you have a good Wednesday!