The car vibrates around me as music rolls low and steady from the speakers. After five days of camping, there is nothing I want more than a hot shower, a meal cooked on a real stove, and my own soft pillow. That is, aside from staying forever, but I know that’s not possible, for all long weekends must come to an end.
Somehow, despite assigning each night’s meal to a different person, we ended eating tacos every evening. Don’t get me wrong, tacos are amazing—breakfast tacos, fish tacos, chicken tacos, beef tacos, veggie tacos. I’m all about it. Tonight however, I’m looking forward to just about anything else—something hearty and warm. something cheesy and meaty. Something with a spice other than New Mexican Chile Powder, and an herb other than cilantro. We’ll eat it off of clean plates and we’ll use real silverware. We’ll remember that we usually eat dinner in proper chairs, and instead of building a fire we’ll watch a movie.
To dining at home!
Serves: 4 | Total Time:
- 1 medium spaghetti squash
- 1/2 cup sun dried-tomatoes
- Salt & pepper
- 1 cup cooked Italian sausage crumbles
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- Slice the spaghetti squash in half, and remove the seeds and discard. Steam the squash until tender (I use an Instant Pot by filling the pot with 1-inch of water and a steaming basket. You can also cook the squash on the stove in a large pot—fill with 2 inches of water, bring to a boil, and cook for 20 to 25 minutes). Once tender, remove from pot.
- Using a fork, pulling flesh from the spaghetti squash and place in bowl. Mix squash with son-dried tomatoes, sausage crumbles, oregano, thyme, rosemary, and a dash of salt and pepper. Add half of cheese.
- Spoon filling back into the shells of the spaghetti squash, and top with the cheese. Place squash halves on cookie sheet and place in over on low broil. Cook until cheese is bubbling. Remove from oven and allow to cool 5 minutes before serving.