As a lot of you may have notice my blogging took a back seat the years. I have been trying to focus on my every day health and wellness and basically picking myself up from the postpartum blunder that had been on going in my life. I needed to take back control over my emotions and mind set. But now I am in a health space. I like many others still have my days but I am miles ahead of where I once was.
I’ve always believed that cooking was therapeutic. Whether I am baking a blueberry tart or whipping up the savoriest bowl of grits and shrimp. There is always a sense of peace and love involved in the process. So when thinking about how I would relaunch myself into writing it felt natural to choose food. Don’t worry there will be fashion and TONS of it. But for now we start with food. On another note you also may have noticed that when you go to my homepage the name and url is different,
Live Lively will be apart of my brand and life but that endeavor also needed to take a back seat. I am not one who subscribes to the idea that if you keep hustling you’ll make it. Every idea or goal has it times and its best not to rush the process. So for now you can come here to meghankatz.com and find all the food, fashion and uplifting content your heart desires. And from the bottom of my every beating heart I am truly so thankful for your continued support and patience.
Now let’s get to the good stuff….
Every week I will be setting a little time aside to create and post a truly Delicious meal. I truly believe that EVERYTHING is better when you are eating it in a bowl so they will all be served in a bowl. This week I am starting with my spaghetti squash recipe. It is simple, but super flavorful, I promise.
- Organic Spaghetti Squash
- Salt & Pepper
- Smoked Paprika
- Ancho Chili Powder
- Olive Oil
- Mixed Greens
- Your choice of mustard
Cut your squash in half scoop out insides, discard into compost or trash. Set on baking sheet. Drizzle olive oil over top and sprinkle in, smoked paprika, ancho-chili powder, salt and pepper. Preheat the oven to 450, once it deeps up that in for 30 minutes (Or less if you don’t want it truly roasted). Once the timer deeps and your squash is out, set it aside to let it cool.
At this point grab a skillet ( I use cast iron) and drizzle a little oil and warm up the pain. Once you hear a slight simmer add your shrimp. Sprinkle your spices in as you cook. When cooking with fresh peeled shrimp you look cook them on each side for 5 minutes or until they change from grey to a pinkish hue. If you are looking with pre-cooked shrimp it will only take a minute or two to completely warm them up. I suggest adding your spices and oils in before you add the shrimp and mix it around evenly. Now turn off the stove and let your shrimp sit in a pan for the moment.
At this point your squash has most likely cooled. Take a fork and start shredding the insides.. You should start to see spaghetti like noodles forming. Grab a bowl and add one cup of mixed greens to it. Next take your noodles and add them to the bowl. Now pick up the skillet and gentle move the oils and shrimp over top. For more flavor I like to add some like of smokey mustard. I suggest Carolina Mustard. The flavor is there and the calories are way lower.