Cooking for Mimi & Poppi

MJ and I spent the last week visiting my parents and I cooked for all of them. Here are a couple of the dishes I made.

Spaghetti Squash & Spinach with Garlic Roasted Hummus

Spaghetti Squash & Spinach

1 spaghetti squash
16 oz spinach
olive oil
1/2 c water
salt
pepper

• Cut the spaghetti squash in half and roast in 1/2 c water at 400 for 35-40 minutes or until the inside of the squash is soft.
• Allow squash to cool & remove innards with a fork to get long spaghetti strands
• Combine spaghetti squash with olive oil, salt and pepper and lightly saute for 2-3 minutes
• Add rinsed, chopped spinach and saute for 2-3 more minutes
• Serve!

Garlic Roasted Hummus

2 cans of chickpeas
1/2 c tahini
salt
pepper
1 whole garlic
olive oil
1 lemon

• Rinse chickpeas and cook in water for 20 minutes or until soft but not mushy.
• Roast 1 garlic in olive oil (Cut tip of garlic off, drizzle olive oil over garlic including the tips, cover with foil and roast for 25-30 minutes on 350 or until soft.)
• Let chickpeas cool.
• Combine all ingredients in small batches in food processor, add water if mixture is too thick.

My mom's plate served with some naan.

MJ's plate

The next day we had leftover makings of hummus & I added an avocado for

Garlic Roasted Avocado Spinach. Whoa!

Added steamed spinach & brown rice for MJ's lunch.

Melted some Mozzarella Daiya on Whole Wheat sandwich thins w/ raw Spinach and Avocado Hummus for my dad.