Squash Boats

This recipe is inspired by the Emotional dimension of wellness.

Emotional wellness is about feeling and being in touch with your emotions. It is also about managing your emotions so that your life doesn’t fall apart each time something doesn’t go your way. It involves controlling your reactions when disaster strikes and learning that your response is a choice you make but one that takes time to develop.

“If you are bitter, you are like a dry leaf that you can squash and you can blow away by the wind. There is much more wisdom in forgiveness.” - Vusi Mahlasela

Did you know that forgiveness may be your secret to better health? Letting go of grudges isn’t only good for your soul, but it also boosts your overall immune system as well. Forgiving others is even connected to better sleep and a stronger heart! Holding onto hurt and anger can set off a chemical response that zaps your immune system. So, the next time you feel your hanging onto a lot of anger, think about the stress your anger causes, and how liberating it would be to let it go!

“To forgive is to set a prisoner free and discover that prisoner was you.” - Lewis B. Smedes

Recipe of the Day: Squash Boats

INGREDIENTS

For the Squash:

• 2 small or medium spaghetti squash (2 to 2 1/2 pounds)

• 1 Tbsp extra virgin olive oil

• Kosher salt

• Ground black pepper

For the Filling:

• 8 ounces spicy Italian sausage, casing removed

• 1 cup yellow onion, chopped

• 2 cloves garlic, minced

• 1 large or 2 medium poblano peppers, diced (bell pepper may be substituted)

• 1 Tbsp oregano, chopped

• 2 Tbsp flat-leaf parsley, chopped

• 1/3 cup shredded mozzarella cheese, plus more for topping

• 1/2 cup Parmesan cheese

• 1 (14-5 ounce) can crushed tomatoes

• 1/4 tsp kosher salt, or to taste

• 1/8 tsp ground black pepper, or to taste

INSTRUCTIONS

Prepare the Squash:

1. Place oven in center rack. Preheat the oven to 400 degrees F.

2. Optionally, to cut down on cooking time and make the squash easier to slice in half, you can pre-cook in the microwave. Use a fork or paring knife to poke a few holes around the skin to let steam escape, place in a microwave-safe dish, and microwave for 5 minutes. Carefully remove and let cool for a couple minutes.

3. Slice the squash in half lengthwise and scoop out the seeds. Rub the cut sides with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a rimmed baking sheet lined with parchment or foil (spray lightly with cooking spray to prevent sticking).

4. Bake until the squash flesh is fork-tender and the skin gives a little when pressed. This will take 15-20 minutes if pre-cooked in the microwave, or 40-50 minutes if starting with raw squash. Remove from the oven and set aside to cool. Reduce the oven temperature to 350 degrees F.

Prepare the Filling:

1. Set a large skillet over medium-low heat. Add the sausage and cook, using a spatula to break up the meat into small pieces, until cooked through. (Note, you can turn the heat up to medium once there’s fat in the pan. This will take around 5-6 minutes, or 10-12 with a nonstick skillet). Drain any excess fat through a fine mesh strainer and discard, then set aside to cool.

2. In a medium-sized bowl, combine the sausage, poblano pepper, onion, garlic, oregano, parsley, mozzarella, Parmesan, crushed tomatoes, salt and pepper.

3. Stuff the filling into the spaghetti squash, gently packing it in as much as possible. Place back on the same sheet pan (you may need to replace the parchment or foil if a lot of liquid released from the squash). Bake for 25-35 minutes, until the cheese is melted and the filling is hot.

4. Serve immediately!