Last night I made oven poached cod, quinoa, and French green beans. Sounds simple right? Well somehow I managed to over cook the fish to the point you could have used it as a bouncy ball. Not sure what happened there – I don’t have a lot of experience with fish. It was utterly wretched. Tim said that the dog ate it so it couldn’t have been too bad… so there’s that.
So tonight, in an effort to recover from last nights fish fiasco I made a lovely spaghetti squash recipe. I borrowed this recipe, Spaghetti Squash w/ Chickpeas & Kale from a site called Love & Lemons, so I can’t take any credit for its deliciousness.
This really is an easy and quick recipe for a busy night. It is versatile enough that you can double the chickpeas or swap out the sun-dried tomatoes and it is still good. I even substituted fresh shaved cheddar in place of parm!
My favorite thing about this recipe is that it is whole food approved! Even with the addition of sun-dried tomatoes I was still able to keep the chemicals out of my food. Now that makes me happy 🙂