Sadly, there are few things that delight me more than a food leftover challenge. Seriously, I strive to keep my freezer full of options and my refrigerator void of all sense whatsoever. It's the best ever... when you find yourself in a situation where dinner is to be crafted from herb pate, sardines, potato chips and seaweed salad. Not all together, of course. THAT'S the challenge. My very own episode of Chopped. Every dang night! It's either exhausting or exhilarating, depending what side of the street you're on. I'm a glass half full kind of gal.
So tonight was a menagerie of random items from the last week plus selections from the pantry and the "garden" (read: herbs I've managed to keep alive in pots on my patio). Half a roasted spaghetti squash, prepared bacon, walnuts, sage, parmesan and a hunk of butter. More specifically:
2 cups spaghetti squash, shredded
1 slice bacon, chopped
2 tablespoons chopped walnuts
1 tablespoon of grated parmigiano reggiano
1 tablespoon of butter
3-4 chopped sage leaves
Melt the butter in a saute pan and allow to brown slightly. Add walnuts, and sage. When the sage starts to smell all yummy, add the bacon and let them all meet and get to know one another. When they've officially fallen in love, add the spaghetti squash and give a good toss with tongs. Top with parmesan and eat up.
Calories: 349; Fat: 26g; Protein: 10g; Carbs: 20g
*just a reminder, fat doesn't make you fat, sugar makes you fat... this is all natural fat your body can recognize. Walnuts are amazing for brain health and butter... well, is butter. It makes everything OK.