John and I typically have about 10-15 minutes between patients around 2ish where we typically call that time “lunch.” Oh, we totally do that to ourselves. I’m obsessed with the thought of efficiency (to like the point of self-destruction in some cases) If I’m going to be at work for 12 hours, I want to be see patients for 11.5-11.75 hours. (Enter: self-destruction when I do that 4 days per week with a shorter Friday for weeks on end.) So in my effort to slow down and make my life less chaotic, it starts with making and packing a real lunch. I think of it as replenishing my well and investing in myself. This is my go-to weekly lunch. It comes together quickly. It’s healthy and adaptable. Of course, I could just put the spaghetti squash, kale, and sun-dried tomatoes in a tupperware and add some form of protein and call it lunch. But, in my head, making it into a single dish and planning for that makes me feel like I’m giving back to myself. (As I write this I realize that I put WAY too much thought into most things. But I’m sure you’ll notice a trend if you read this blog consistently.) This recipe starts with some simple roasted spaghetti squash. Cook it however you like. I always cut it lengthwise, remove the seeds, then place face down on an aluminum foil-lined baking sheet. Roast it at 425 for 25ish minutes. Sometimes I do this a day or two in advance, so later I can just mix all of the ingredients together. So talking about what else to put in this. I make this EVERY WEEK. So yeah, it varies. Most times I add some type of ground chicken or turkey or cut up some chicken sausage. I didn’t put that in here this time, simply because I didn’t have it on hand. I sauté some type of green (kale this time), add some other flavor (like sun-dried tomatoes, roasted mushrooms or sautéed onions), some herbs, and mix all of that together with two eggs. Then bake it. So simple and wholesome. I recommend just combining whatever you have left over in the refrigerator. I think today I’ll do ground chicken, kale, shallots, and some herb de Provence. I would love to hear from you guys about what variation you made! Your lunch will thank you!
Kale and Sun-Dried Tomato Spaghetti Squash
This versatile casserole is perfect for a quick dinner or for a healthy lunch!
Recipe type: Kale and Sun-Dried Tomato Spaghetti Squash Casserole
- 1 large spaghetti squash, halved and seeds removed
- 4-5 cups lightly packed kale, ribs removed and cut in 1" strips
- 6 sun-dried tomatoes, chopped
- 2 teaspoons dried basil
- 1 teaspoon each dried parsley, oregano, thyme
- 2 eggs, lightly beaten
- Preheat the oven to 425 degrees. Line a large baking sheet with aluminum foil.
- Cut the spaghetti squash lengthwise and remove seeds with a large spoon. Place cut side down. Roast for 25-30 minutes until the squash can be easily removed with a fork. Set aside to cool. (You can make this ahead and refrigerate until ready to bake.)
- Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the kale and stir a few times. Cover and cook for 2-3 minutes, removing lid and stirring every minute.
- Place the kale in a large bowl, add the tomatoes, and herbs.Removed the squash from the skins and add to a bowl. Add the lightly beaten eggs and stir to combine.
- Place in a 9x9 non-stick pan. Bake at 425 degrees for 40-45 minutes