Garth Brooks and Spaghetti Squash, equally successful

This weekend. This weekend. Man, it's been a full one! 

Friday we had the incredible fortune to go see the man, Mr. Garth Brooks, in concert in Tulsa. Yes. And, you don't have to ask, it was awesome!!!!!!! (You may think I've already overused the exclamation point, but I assure you it's totally warranted in this instance.) Seriously, our puppy's half-namesake is a PERFORMER extraordinaire.

Recap of the concert, in brief, he sang the hits--the old stuff, the good stuff. Nick's sisters and significant others joined us for the memory-making night. It was a blast!! Despite our really pretty decent seats (in a section filled with mostly lame-o sitters), we stood, danced, and sand along. I can't tell you how thrilled we were to have scored tickets and gotten to go. And it was all the better to share it with A and B and their guys!  

Despite a late night, and still in Brooks afterglow, it was a semi-early wake-up call to work Wichita's Bridal Fair on Saturday and again on Sunday. It was time well spent passionately sharing the stellar talents of Ashley and company of Events and Design by Ashley. 

The gorgeous booth created by Ashley and Aharon! The picture doesn't do it justice. (In need of a wedding planner in Wichita? Look EBA up.)

So really, after all that, I should not have wanted to cook. But, my hunger generally always supersedes my exhaustion. Fast-forward to tonight's dinner. I had this spaghetti squash lingering in the fridge. This misty cold evening seemed to be the best time to put it to use. I decided to make a recipe I'd already made because, well it was easy and it had such rave reviews from Nick: spinach dip  spaghetti squash. 

If you've never made a spaghetti squash, don't be intimidated. They're totally approachable. Plus, this vegetable will absolutely fit into your January diet resolutions. Well, not this recipe, but the veg itself. Next time you're in the grocery store, please pick one up. 

Spinach Dip Spaghetti Squash
Originally inspired by Taste and Tell
~30 minutes; 4 servings

1 spaghetti squash, seeded
1 tablespoon extra virgin olive oil
1 half large yellow onion, chopped
2 cloves garlic, minced (or a scoop of minced refrigerated minced garlic) 
½1/2 cup sour cream (I usually use light)
4 ounces cream cheese (full fat, or light version, either work)
1/3 ¾ cup grated Parmesan
3 cups packed baby spinach
1¼ cup canned artichoke hearts, chopped (sometimes I use these if I have them)
1/2 to 1 cup shredded cheese (mozzarella, cheddar, or your other meltable favorite)

Directions 

1. Cut spaghetti squash in half. Scoop seeds out of each half. Place halves in microwaveable dish with cut side up. Run about half-inch of water in dish. Cover dish with saran wrap. Microwave for 10 minutes. Let cool.
   
2. While squash is cooling heat olive oil in a skillet or pan. Add onion, cook about 5 minutes. Add garlic; cook until fragrant (about a minute). 
   
3. Add cream cheese, sour cream, and Parmesan cheese. Cook until melted and smooth. Salt and pepper to taste.
   
4. Add in spinach and artichokes (if using). Cook until spinach is wilted. 
5. With a fork, lightly scrape up the squash strings in each squash half. This will slightly resemble spaghetti. 
6. Scoop squash strings from shells into cream and spinach mixture. Stir. (retain squash shells.)
7. Pour half of the creamed mixture into each squash half.
8. Sprinkle with shredded cheese.
9. Bake in 375-degree oven for 3-4 minutes. Broil in oven for about a minute until cheese is bubbly and slightly browned in spots. 
10. Let cool for a minute, serve, and enjoy! 

Family, friends, fulfillment, and food, that's where it's at. 2015, you're doing us right so far. Seriously, try spaghetti squash. You'll feel like a B.A. in the kitchen and you'll be doing your body a favor by using this low-carb or gluten-free substitute. Win-win. 
Now, onward through this month! 

Until next time-
xoxo