Squash as Spaghetti

As I said in my last post, my initial research on Spaghetti Squash indicated that it's a squash not really worth the time and energy into eating unless, for either health or craziness, you decide that the only thing you liked about spaghetti was that it was stringy and therefore this would be an acceptable substitute for that stringy sensation you miss. However, since this blog is about taking what comes to me, I took it upon myself to find an acceptable dish that promised enjoyment without missing the spaghetti. I also figured that since I was being "healthy" in a crazy pasta denying, weird substitution kind of way, I might as well find the least healthy dish I could. And, despite nearly every instinct I had that this was not a good idea, I found that in spaghetti squash 'n' cheese, (like Mac 'n' Cheese but absolutely nothing like it).

Veggie Burgers?

The Husband and I had a very long week but I knew that if we didn't use the greens TODAY they were going to go bad, and quickly (not to mention that in all likelihood we will be getting MORE greens on Monday). The thing is we had Turnip Greens and Spinach and no real idea of what to do with them. The Google Machine seemed to suggest that the only way to treat greens was to saute them with garlic or bacon or both. Now, don't get me wrong, bacon makes the world go 'round but the idea of eating sauteed greens ALL summer was making me bored already. So I hit the books, literally. I pulled EVERY SINGLE cookbook on my shelf and began to pore through them. I looked up turnip greens, and spinach, and just general greens...the options were barren to say the least.  Joy of Cooking: "saute with garlic," Martha Stewart: "saute with bacon," Mark Bittman.... "veggie burgers."

• The Husband: Veggie Burgers? Ick.
• Me: It's the first recipe that didn't just say "saute"
• The Husband: Still...Ick.
• Me: We're doing it

and I set to work. 

The Recipe called for 2 cups cooked and chopped greens. So I piled all the greens on the board and got to chopping. 

Week 2 Box 2

***Before this post went live, The Husband and I received the sad news that his aunt had passed away. We will be attending the funeral on Thursday but it requires some travel. Unfortunately that means that this week's cooking adventures will have to be put on hold.  Thank you for your support.***

I was at work when I got the call from The Husband that he was picking up The Box.

• Me: Really? What did we get?
• The Husband: Do you really want me to tell you or do you want to be surprised when you get home?
• Me: Tell me.
• The Husband: Are you sure?
• Me: No.... don't tell me. I'll end up frantically researching the remainder of the day and will never get any work done.
• The Husband: See you when you get home.

That last comment sounded way more sinister on the phone then it looks in writing. I spent the remainder of the day worried. VERY worried. And as it turned out, I was right to be concerned. 

This week The Box provided the following recognizable items:

• 1 Tomato (not nearly as beautiful as last weeks but still delicious I am sure)
• 1 bunch of spinach 
• Oregano
• More Garlic Scapes

The Following less-recognizable items:

• Turnip Greens (The Google Machine told me to just add Bacon)
• Tokyo Bekana (which I learned was "great for salads and stir fry)

and THIS: