Hey friends. Didn’t mean to stay away for so long. Life has been a bit hectic, in a good way. Things are changing, morphing, and I like change. It keeps me focused and makes my brain a bit more creative. In other news, I am two weeks into a 3-months (as I was assured by Dr. S) detox period that is extremely restrictive in terms of type of food I can eat, which will result in some pretty darn healthy recipes here. So far, it’s been a little frustrating, but mostly putting my creativity to the test. You know how I enjoy a good challenge!
Before I get to the recipe today, I just want to say You fellow Lebanese out there make me so proud! Every time I meet someone new and they know I’m Lebanese, they inevitably say: “my favorite teacher was Lebanese” or “my neighbor was Lebanese and made us amazing food” or “my doctor is Lebanese, he’s great”.. and then they proceed to butcher the name. I love how adaptable, passionate, and assimilating you are, a people destined to travel and disperse and always tied to Home.
Roasted Spaghetti Squash with Greens, Artichokes and Pomegranate
1 small spaghetti squash, cut in half
5 baby bok choy, chopped (substitute with spinach)
1 leek, fine chop
1 jar artichoke hearts, sliced in half
4 tbsp olive oil
6 leaves fresh sweet basil, thinly sliced
5-6 sprigs marjoram or 1 tsp dried marjoram
3 tsp pomegranate molasses
Handful of pomegranate arils to finish
Salt and Freshly ground pepper to taste
Sautéed herbed fish to accompany
Preheat oven to 400˚F, cut a spaghetti squash in half, wrap with foil paper and roast in oven for approx. 45 minutes (adjust based in size). Remove empty into a bowl and fluff with a fork gently. Set aside.
In a large skillet, heat olive oil, then sauté leeks and bok choy until softened. Add artichoke hearts cut side down onto skillet and sauté for another minute or two. Season with salt and pepper. Sprinkle herbs and drizzle pomegranate molasses and turn off heat. Pour over spaghetti squash and toss to mix. Serve warm with your favorite fish.