Warming Winter Squash Recipe

When I started my practice three years ago I was nervous that I wouldn't be able to answer ALL my clients questions. What if I forgot about bicarbonates role with the pancreas in digestion ? Which strand of probiotic is best for someone recovering from streptococcus again?  I soon realized that most of my clients didn't care where their ileum was or which vitamins were fat soluable, they almost always simply asked, "So what the hell do I eat."  I was baffled. What do you mean what do you eat? There are endless options! Thousands of hours of schooling failed to teach me how to address this question effectively.  For me it was easy, I love to cook, it was intuitive to change my diet and eat whole foods.  Cooking brings me joy and relieves tension. I grow food, I compost food. I think about food...a lot. My favorite cookbook is titled, " the flavor bible." Its something I look forward to. My kitchen is my home.  I soon realized that for many people, preparing food is a great source of stress.  I was conducting myself like a terrible professor who tells you everything you don't need to know and forgets to educate you on the basics. Those professors usually get fired and end up doing boring research so I knew I had to change my approach. This year I want to commit to sharing more of the recipes me and my family gobble up and hopefully little by little you can begin to find enjoyment in feeding yourself and the people you love. I want the art of cooking itself to feed you, but we can't get there overnight. It also might not be your thing and thats okay too! Learning to roast vegetables with salt and garlic and buying a rotisserie chicken can get you far in life. Whether you are a food nerd like me or its something that just gets you through the day once thing is for certain, we need to be cooking more of our own food. Its better for you and for your budget. Below is one of my favorite winter recipes. Its affordable and user friendly. You can keep a big bowl in your fridge and have a tasty side ready for you lunch throughout your work week. As I write this I have exactly 4 laters on, 2 warm beverages in arms reach AND found out that it is warmer in Antartica at the moment... so put down the salad, turn on your oven and grab a cup of tea. I promise you won't be disappointed.

Moroccan spices Spaghetti Squash adapted from Smitten Kitchen

2 medium. spaghetti squash

4 tbsp of ghee *clarified butter

2-3 garlic cloves, minced

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8 teaspoon cayenne

salt too taste

3 tablespoons of chopped fresh cilantro, flat-leaf parsley and chive medley.

Pierce squash  all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. Meanwhile, melt the ghee in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is golden brown. Stir in spices and salt and remove from heat. Be creative with the spices! Add more or less depending on desired spice level!

Remove squash from oven, carefully halve it lengthwise, let cool enough to remove the seeds. (You can save seeds and roast them with salt and any spices that you'd like. These make a delicious treat that is high in zinc and good fiber.) 

Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced ghee and herb medley. Pairs well with beef, pork or braised greens.