The recipe formerly known as Sheila Spaghetti.
In college I lived on spaghetti like many of my peers. It was quick, easy and cheap. Also felt like having a real, home-cooked meal resembling something of a normal life. All things a college student quite enjoys.
Keeping one lesson from home in my back pocket, I always stretched out the amount of meals I could get out of a jar of marinara and box of noodles, by adding vegetables.
My mom once showed me a simple “trick” that made an impression. She was making a can of soup as part of dinner to put on top of rice. She told me the can had 4 cups in it. That meant we each got 1 cup of soup for dinner. Then she filled it with water and added it the pot. Now we each got 2 cups for dinner or 1 to save for later, but it would be watery. Then she took out a bag of frozen vegetables and added it to the pot – another 4 cups. Now we each could have 3 cups and there would be more flavor. We had dinner for that night and the next. Moms are so smart!
Not a big fan of frozen vegetables, I kept the lesson, but put my own twist on it. I would purchase a little of the cheapest produce every time I went to the grocery store and throw it in every meal, including spaghetti.
Years down the road I met my best friend and without even thinking made what he kindly titled, “Sheila Spaghetti.” Being roommates with your best friend seems like non-stop fun, football and tomfoolery, but it came with the same pressing question on the minds of millions, “what’s for dinner.”
Our household had some standard meals set in rotation that we each loved to make. There was also the adventure of me testing recipes for clients and classes. Whenever we had a special occasion in the household or I let Brian pick what he wanted for dinner, he would always opt for Sheila Spaghetti.
Sheila Spaghetti can be defined as every vegetable in the house cooked up in some fashion with healthy store bought or homemade marinara (depending on time available) served over a small amount of hippy-gluten free noodles.
As cooking pasta is not my strong suit, the deal was “I’ll make Sheila Spaghetti if you cook the noodles.” (Later solved that by discovering spaghetti squash is amazing, not scary.)
In honor of my best friend’s birthday, Sheila Spaghetti will now be known as Bear Spaghetti.
1 TBS Sunflower Oil, Divided
1 Spaghetti Squash, Washed, Quartered & Deseeded
12 Tomatoes, Quartered
1 Onion, Chopped
1 TBS Minced Garlic
1 Crookneck Squash, Chopped
1 Zucchini, Chopped
4 Carrots, Chopped
4 Cups Green Beans
2 Cups Asparagus
12 Mushrooms, Quarter
2 TBS Italian Seasoning, Salt-Free
You have options here. Typically this recipe is served up sautéed, however it is actually easier and less time consuming to roast everything. Regardless which method you choose, the squash still needs roasted the same.
*If making this meal for Brian, make sure to cook up some ground elk or bison to go with this.
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