The Beginning of a Year of Eating Well

Where has the time gone? Can't believe it been so long since last posting. Well, that's about to change. This evening, we get our first CSA (Community Supported Agriculture) basket. We had the garden and farmer's markets during the summer (and one local one continues on all year), but wanted "real food" to help get us through the winter. There were many options. We chose the small produce share, JD's Country Milk (low-temp pasteurized) and 3 lbs. mixed meat. This will take us through till March. When the ground becomes frozen, we can expect preserves or bread instead of the produce.
I have slowly been trying to wean us off processed foods, but you know, it just seems somehow un-American! Went to a chain BBQ place for first time last Sunday (had a 2-1 coupon), and the amount of food brought out was embarrassing. Enough for 4, honest. Certainly, a good value, but... the salt, the fat...
And I love Schwan's. Nice to have in the freezer, and they do offer a "Live Smart" line of lower fat and lower sodium products.
So, on to the adventure.

Plan B: Spaghetti Squash

I like spaghetti squash, hubby less so. Usually, only buy one once a year. An Indiana farmer's market had them for a ridiculously low price (they weigh so much, they aren't cheap). Hubby was feeling in a generous spirit, and the squash came home. I don't recall what Plan A was for supper, but somehow did not work out. So, I looked around and spied the squash. Just so happens, the most recent Kroger recipe booklet had a recipe that I clipped. ( I modified it somewhat.)  Conrad remarked it a "keeper", so perhaps we will be having spaghetti squash more often.

Spaghetti Squash

1 Spaghetti Squash, washed
1 Tablespoon olive oil
1 chopped onion
2 minced garlic cloves
1 16 oz. can tomatoes, preferably no-salt (cheese has plenty of salt)
3/4 cup feta cheese or taste
3 Tablespoons chopped black olives (I used Greek)
1/2 tsp. Italian seasoning or more to taste
Freshly ground black pepper

Wash and pierce squash several times with a fork. Microwave starting at 5 minutes and checking till soft. Let cool until able to handle safely.
Meanwhile, heat oil in skillet. Add onion and cook until soft. Add garlic and cook for 2 minutes. Stir in tomatoes and cook only until tomatoes are warm.
Scoop out stringy pulp from the squash (discard seeds) and put in bowl. Plate your squash and sauce to your liking. Add cheese and olives and serve immediately. (You can also put the olives in the sauce.)