No excuses for my repeated absences, life is just crazy right now. Two weeks from today we’ll be spending our first full day as Georgia residents. That day is already jam packed with locksmith, internet, and cable appointments. Back in DC, we spent Saturday night celebrating our time in DC with friends. M’s oldest friends and my oldest DC friend threw us a very sweet going away party with twenty friends in a private room at one of our favorite bar/restaurants. There were many tears (most from me), reminiscing and a day long hangover for both of us. The amount of furniture in our house is quickly dropping. I moved my office into the living room so we can use my office as a staging area for boxes. We no longer have a kitchen table so we’ve been eating on the coffee table. Not ideal, but it’s only temporary. We’ve ordered most of our furniture (yay!) and much of it will be delivered in early December.
We’re still trying to clean out the fridge and pantry. I had a $60 Relay Foods credit, which I used to get some produce and other essentials delivered. Our grocery spending for the month is less than $100 since we’ve only had to buy fresh ingredients, wine (ALL OF THE WINE), and some meats to fill in gaps. I made an amazing baked ziti almost entirely from pantry ingredients; the only thing I needed was mozzarella cheese. Hilarious, since I felt like all I had was cheese and condiments in the fridge. My freezer checklist has been a huge help over the last few weeks. This week M is traveling one night and I’m scheduled for dinner/drinks with my FSIL tomorrow, old DC friend on Wednesday and a double date on Friday. It’s a hit to the budget, but when it comes to things like this, we follow Suze Orman’s philosophy: people first, then money, then things. Right now, we’re all about the people; the 22nd will be here in a heartbeat.
With all this change, we’re finding comfort in seasonal, filling, comfort foods. This dish makes me smile, as I think of a story old DC friend told me while we were on our girls weekend a few weeks ago. It involves spaghetti squash and trying to scrape it with forks before cooking it…I can’t even imagine how long that took and what the forks must have looked like after the fact. Pro tip: steam the squash before shredding it for this dish. Once the squash is steamed, you fold in all the typical carbonara ingredients — eggs, onion, bacon, cheese, pepper — then bake this in the oven until golden brown and crusty on top. Leftovers are just as good and you’ll definitely be helping yourself to seconds (or thirds) of this dish.
- 3-pound spaghetti squash
- 8 ounces bacon (8 to 10 slices), diced
- 1 small yellow onion, diced
- 4 large eggs
- 1/2 cup ricotta cheese
- 1 1/4 cups Parmesan cheese, divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- Heat the oven to 350°F. Cut the squash in half lengthwise with a sharp knife. Scrape out the seeds and seed flesh with a spoon and discard. Pour 1/2 cup water into a 9 x 13-inch baking dish and place the squash cut side down in the water. Roast for 45 minutes or until tender.
- In a skillet, cook the bacon over medium heat until the edges crisp. Add the onions and cook for 5 to 6 minutes or until soft and beginning to brown. Remove from the heat.
- In a large bowl whisk the eggs, then whisk in the ricotta. Fold in the cooked bacon and onions, then 1 cup of grated cheese and the salt and pepper.
- When the squash can be easily pierced with a fork, remove it from the oven and turn the heat up to 375°F. Remove the squash from the baking dish and let it cool slightly. Dump out any water left in the baking dish, wipe it dry and then grease it lightly with cooking spray.
- Shred the inside of the squash with a fork into spaghetti-like strings and remove from the outer shell. You should have approximately 6 cups. Mix the squash strings into the egg and onion mixture. Spread in the baking dish and top with the remaining 1/4 cup of cheese.
- Bake for 45 minutes or until firm and golden on top.