09/23/2026
Dinner always hits a little harder when I’m eating it with Nanny’s silverware. She was such a source of light in my life and a great example of how to love. I sure was blessed!
Tonight’s meal was a great marriage of fresh summer flavor (some picked out back right before it went in) and a little autumn flair with the spaghetti squash I picked up at my favorite little farmstand. A great way to welcome in the new season. Recipe below 👇🏻
Ingredients:
1 roasted and shredded spaghetti squash
4 cups of fresh spinach
3 chopped tomatoes
Handful of pear tomatoes (or cherry, or grape, or whatever you have)
1 container of crumbled feta (4 oz)
3 sprigs of fresh basil, chopped (reserve a few T for garnish)
Mix together and drizzle with a good quality EVOO
Season to taste (I used Kinder’s The Blend)
Toss to coat
Bake for 40 minutes at 400° then squeeze some lemon juice over it all and pepper liberally. (I would have added lemon zest if I had a fresh lemon 🍋) Add fresh basil garnish and enjoy!!