Today Andrew said "Hey, just sit, just appreciate where we are." I looked at him and realized this was such simple advice, but something that we often forget to do. Here I am, celebrating all of these ends and beginnings with someone I love, over a warm home cooked meal. I need to slow it down and appreciate these moments. How else can we recognize the beauty in things if we are not fully present?
- 1 spaghetti squash
- 3 cups cannellini beans, or one can
- 1/2 cup millet flour
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/2 onion, diced
- 3 small zucchini, diced
- 1 portobello mushroom, diced
- 1 small head of broccoli, cut into florets
- 1 cup tomato sauce (you can make your own, I used a mushroom marinara)
- 1/2 teaspoon salt
- olive oil, for drizzling
- optional: grated cheese, raw spinach for garnish
Next, puree the beans in the blender or food processor, adding just enough water to allow the beans to form a pulp. Pour into a mixing bowl and add the flour, cumin, salt, and paprika. It should have a cookie-batter like texture. Grease a baking sheet with butter or olive oil and scoop the bean mixture onto the baking sheet -- I use a ice cream scoop for this. Put it in the oven with the squash, and forget about this too, for a little bit -- they should be ready to flip over in about 10 minutes.
Moving on to the stove top, heat up 1/4 cup water in a saute pan. Add in the onions, and let them cook for 5 minutes before adding in the zucchini, broccoli, and mushroom. Cover and let cook on medium for 10 minutes, then turn off the heat.
Now, check on your squash and "meatballs." When the timing is appropriate, flip the "meatballs" over, and then carefully take out the squash.
Once the squash has cooled, scrape out the seeds with a fork. Then, scrape out the flesh into a bowl with a fork -- it will come out looking like spaghetti! Once you've scraped out all of the flesh, add it into the veggie mixture in the saute pan, and mix things up a bit.
Plate, with a topping of tomato sauce. The "meatballs" should be firm now, and make the perfect accompaniment to the meal. Drizzle everything with a healthy bit of olive oil. If you desire, add fresh spinach for a little more green or grated cheese for a little more protein/calcium.
Sit, enjoy, and be present. Twirl the fork around the squash strands, and appreciate where you are.