Seattle

I traded a sunny spring break for a slightly more gloomy, rainy, cold week in Seattle…but it was worth it! Seattle is an amazing city. It is ecclectic, to say the least, and there is no city like it. It is a big city with tall buildings, but you can walk a block and find a park, lake, or bike path full of people running, walking, biking, or even rollerblading with hiking poles! There are artsy little finds, every kind of ethnic food possible, hundreds of bookstores, and even more bakeries…if it weren’t for the cold and the big city feel, it might just be a future home for me. But alas, the lack of sun and the low temperatures just aren’t my cup of tea.
Nonetheless, I loved Seattle, walking/wandering/getting lost, enjoying great company with friends, meeting new people, and tasting some great food and baked goods! The warm bakeries, creaking wood floors, and smells of fresh bread only served as a reminder of my passion and desire to one day own a bakery…

Spaghetti Squash!

It is fall, which means squash is in the air…or at least at the farmer’s market. I love spaghetti squash but have always only eaten it with marinara sauce. Time to eat outside of the box! This dish is fabulous, at least my roommate and I ate it without complaining…and went for seconds! Shhh, don’t tell your eaters that it is full of veggies and is (gasp) good for you!
I present to you:
Spaghetti Squash Bake, adapted from a recipe known as Spaghetti Squash and Quinoa Bake.

2 cups of cooked spaghetti squash (1/2 medium)
1 cup lowfat cottage cheese
1/2 tablespoon olive oil
½ red bell pepper, chopped fine
1/2 cup onion, finely chopped
1 cup cooked bulgur
1 egg white
2 large eggs, beaten
1/2 cup (+ 1/4 cup) shredded Mexican blend cheese (reduced fat)
Pepper
Italian seasoning

Preheat oven 375F
Grease or spray 9 x 9 inch pan.
Cook bulgur: place ½ cup dry bulgur in a bowl, pour 1 cup boiling water over bulgur, cover with plastic wrap and let sit for 20 minutes. Drain any excess water.
Cook spaghetti squash: pierce squash with fork or skewer; bake in oven at 375F for 45 minutes to 1 hour or microwave.
To microwave, pierce squash and cook for 2-3 minutes to soften. Cut in half and lay cut ends up in baking dish filled with ¼ cup water. Microwave on high for 8-10 minutes or until tender and flaky.
Heat the oil in a pan over medium flame. Add the pepper and onion and sauté until caramelized, about 10 minutes.Mix all the ingredients in a large bowl. Transfer to dish, sprinkle with ¼ cup of cheese and bake for 45 minutes or until it is set and the top is golden.
Serve with a dollop of Roasted Garlic Santa Barbara salsa.