Buenos dias! No work = sleep in day (woo hoo)! 
Made a nice big frothy mug of coffee this morning. Yum yum yum. I spent the next few hours doing errands around the apartment…and I didn’t even realize how much time had passed until my stomach started growling around 2 pm. Whoa! Late lunch much?
So I made a nice platter for myself with the best hummus EVAH (Sabra). 
First I had some carrots and a slice of Alvarado street bread…
Then I had one more piece of bread (caked with delicious Sabra)…
And another…
And then a GN veggie burger…with a (large) dollop of hummus on top 🙂
Doesn’t it look a bit like a hummus hairdo the way I arranged it?
Since it was UNseasonably warm today (no complaints) I decided to run outside. I ran to Central Park and did 2 laps around the lake (maybe 40ish mins total). Then I cooled down at the gym on the elliptical (level 8) for 15 mins and stretched.
For dinner, I had quite the meal planned. Thanks to Erin from Care to Eat (shout out), I was all set for my first go at cooking spaghetti squash. Look at this massive baby!!
I only sorta knew what to expect when I cut it open (which was a serious feat in and of itself)! The outside was way tougher to penetrate than I expected (that word will always sound dirty).
Here’s the inside, seeds and all.
Before and aftershot. Scooping is not so fun. Reminds me of carving pumpkins. You just want to get it over with so you can start the fun part. Ordinarily I would have saved the seeds to bake (just like I did last year with pumpkin seeds) but there really weren’t enough to make it worthwhile. And I’m lazy. 😉
Here’s one half cleaned out and ready for the oven…
the second half was a bit bigger, so I cut it in half so the pieces would all cook evenly.
Here they are all ready in the pan (along with approx 1 cm. of water).
I don’t know how long they were in the oven, I just kept checking on them until the skin was soft enough to stab with a knife.
Look how the insides are just naturally stringy! So cool!
Once it cooled I started scooping out the flesh.
BEAUTIFUL stringy noodle-y spaghetti squash!!
Here’s a view of the inside mid-scraping.
And here are the skins all hollowed out.
There was so much I separated it into containers for future quick dinners.
While the spag squash was in the oven, I got to work preparing for the rest of my dindin. I decided to make a vegan spaghetti with meatballs, so I had to start seasoning the tofu with some italian spices. Sometimes I forget to mention the specific spices I use, but we have a pretty extensive spice collection, so it’s rare that a recipe calls for something I don’t have. Our apartment may be teeny tiny, but we are stocked with seasonings.
That’s not even all of them either!
So on the tofu I used:
onion powder and flakes
garlic powder and flakes
basil
oregano
fennel seed (ew, never again)
s + p
Here’s the final product. I popped a few into my mouth before everything else was ready, and they were TASTY!
Plus some of Brad’s organic pasta sauce (tomato basil flavor).
Below is the first plate all together.
This deserves quite a few “holy yum”s. Each bite got better and better. I wasn’t sure what to expect with the spag squash noodles, but in my opinion, they were even better than reg noodles! The big chunks of tofu were an especially great addition to the spaghetti meal.
Very much a meal I’ll make again.
This was plate #2 – heavenly 🙂 Not much tops warm comfort food in winter.
I did have room for dessert though (clearly).
But I only had a few spoons – not enough to warrant a bowl.
OH YUMMY! Your lunch AND dinner look ridiculously good! Thanks for the props! I’m big on microwaving the squash for up to 4 minutes before I cut it because as you noted, it’s really hard to cut. I love all the Sabra pictures. That hummus is so good. 🙂 And I love your spice wall.