Blogoversary! And a recipe!

Happy blogoversary to me.
Today is the anniversary of the day I started this blog, even though I didn't actually start posting on a regular basis until June.

This isn't where I thought we'd be a year later. But it's where we're at.
And even though my new year's resolutions were a bit on the depressive side, my look-back-at-a-year-of-blogging is feeling rather hopeful:

• S and I are in a much better place. Than we've ever been. And that is good. In fact, it's a minor miracle
  
• We have a gonna-get-a-baby plan that we are happy about
  
• We have hope for 2011, for all kinds of things

So, in celebration, I'm offering up my favorite new recipe. I'm somewhat of a lapsed vegetarian (what started with, I'll add salmon back to my diet, has ended with, I'll take bacon with that). But thanks to this movie, S and I have been inspired to make better choices and eat more veggies. So I offer you:

Spicy Spaghetti Squash
(accommodations made at the end for those who don't like spicy*)

1 spaghetti squash halved lengthwise and seeded
2 TBSP olive oil
1 onion chopped
2 cloves garlic minced
salt and cayenne pepper to taste
1 can stewed tomatoes with jalapenos
2/3 cup feta cheese crumbled
3 TBSP black olives sliced


Preheat oven to 350F. Lightly grease backing sheet. Place spaghetti squash, cut side down, on baking sheet and bake for 30 minutes or until sharp knife can be inserted with little resistance. Remove squash from oven and set aside to cool. When cool, use a large spoon to scoop out pulp and set aside.

Heat oil in skillet over medium heat. Saute onion and garlic until tender. Add salt and cayenne pepper to taste. Stir in tomatoes and cook until warm (you may not want to add in all the liquid as sometimes it turns out too wet). Add the scooped out squash and stir. Take off heat and toss with feta and olives. Serve warm.

*If you don't like spicy, use plain stewed tomatoes or fresh tomatoes instead. Also, you can replace the cayenne pepper with chopped fresh basil. Add the basil at the very end with the feta and olives. Yum!