One of my friends gave me a great piece of advice: she told me that you always have to take care of your future self. I take that advice for self-care seriously. I try to do things now that will allow me to have a more carefree life later. I set out my clothes for the morning the night before. If I’m anticipating that I won’t feel well when I wake up, I put water and ibuprofen on the nightstand. I keep books, paper, and pens by most of our seats in our house. I try to order my life so I can be as L-A-Z-Y as possible when I am at home.
I love doing nothing. I love it more than I love cheese.
I also appreciate dinners that function in the same way. Pot roasts are a staple. So is this. Frankly, this would be good with a pot roast. Frankly, it’s good on its own.
Lazy Spaghetti Squash
The first part of the recipe works any kind of squash. I used spaghetti squash from my garden. Cut it in half, scoop out the seeds, rub it with olive oil, salt, and pepper. Place it on a baking sheet, flesh side down, and pop it in a 425º F oven until you can stick a fork in it and feel that it is tender. It takes about an hour for a full-sized spaghetti squash: plenty of time to watch a Masterpiece Classic or play two rounds of Mario Kart, yell, make up, and play one more round of Mario Kart.
Then flip it over and sprinkle it with a little more olive oil and parmesan. Oh man, you know what else would be good on this? Some toum. Pop it back in the oven till the top is lightly browned. Squeeze some lemon on it and dollop it with some fresh ricotta. Throw some parsley on there if you are a real freak. One for you, one for somebody else. Or two for you. Eat it right out of the skin. Don’t do your dishes for ten days.