Best ever!

I started this post a few months ago and when I logged back in to edit it, I was tempted to delete the photos and move to something more recent but these are too cute . . . I just couldn't!  Mini is off to kindergarten this fall and I'm feeling pretty sad about the baby / toddler / preschool part of family life being over.  These photos were from our last Mommy & Daddy day at preschool before her graduation, a sweet art project her teacher made, and her ballet lessons.  She's ready to move on and very excited to start kindergarten in September, and I know she'll be fine, but I'll miss having a little buddy at home with me a few mornings a week!

Now on to the food . . . trust me when I tell you that this meal was one of the best ever.  I savored each bite and have been thinking about it ever since.  This summer, we've been eating a lot of fish and veggies, and very little Italian food so I've been craving these flavors.  One of the great hacks I have found with the Instant Pot is how fast things like spaghetti squash (and baked potatoes, artichokes, etc) can cook.  This recipe was such a winner that I will be making variations on it.  Forever.  

Spaghetti Squash Pizza Bowls (serves 4)

from Cookie and Kate blog

2 medium to large spaghetti squash
extra virgin olive oil
4 medium garlic cloves, minced
6 packed cups baby spinach
2/3 cup grated Parmesan cheese
2 cups marinara sauce
2 cups grated mozzarella cheese
chopped fresh basil (optional)
other pizza toppings (sausage, pepperoni, veggies) - also optional

With a sharp knife, cut off the tip and end of the spaghetti squash.  Stand it on end and slice it through from top to bottom and divide it in half.  Repeat with the other squash.  Scoop out the seeds with a large spoon and discard them. Drizzle the inside of each squash with about a teaspoon olive oil and rub it all over the inside.  Sprinkle with salt and pepper.

Bake for 40-60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork.  Take the squash out and leave the oven on.

While the squash is cooking, cook the spinach.  In a large skillet over medium heat, warm 1 tablespoon olive oil.  Add the garlic and saute for about a minute.  Add the spinach and stir until it's wilted.  Set aside.

Take the baked squash and fluff up the interior to make the insides spaghetti like.  Divide the spinach and the parmesan cheese among the 4 squash halves and stir them together with the spaghetti-like strands until combined.  Season to taste with salt.  Spread marinara sauce over each half.  At this point, you can top with mozzarella or you can add other "pizza" toppings - cooked sausage, pepperoni, other veggies.  Then, top with mozzarella.

Return squash to 400 degree oven and bake for 20 minutes or until cheese is melted and brown.  Sprinkle with fresh basil, more parmesan, (red pepper flakes) and serve!