One of the challenges of having more than one job is that you often have to work on the weekends, and if we don’t count the Cleanse as a vacation - which it wasn’t since I was technically at work while my husband was at home - during the entire month of June I had only two days off. So when the holiday weekend began this past Saturday all I wanted to do was lie on the couch with a box of Kashi “Heart to Heart” cereal and our DVR, which was filled to 98% capacity with the television shows I haven’t had time to watch. The hubby thought this was a splendid way to spend our first day of vacation, and I was especially tickled by this reaction because it meant we could get some “couple time” in while my mind entered a semi-vegetative state. Highlight: We were finally able to watch the last six episodes of Stargate SG-1, which was oh-so satisfying and yet, bittersweet. After ten years on the air SG-1’s galactic saga came to an end, and my feelings on the subject are nearly identical to when my favorite little Mexican restaurant closed its doors. I may never forgive SciFi for denying me more Friday nights with Daniel Jackson - but, on the upside, at least I can watch seasons 1-10 repeatedly.

Roasted pumpkin seeds

Refreshed, and fully up to date with our TV-land buddies, we’ve decided to spend the remaining few days of our vacation (until Thursday) indulging in seemingly insignificant, but thoroughly enjoyable, pastimes. Sleeping-in is a good example. On Sunday we slept until 10AM and I woke up feeling like a ten-year-old reveling in the rewards of a successful midnight raid on the cookie jar. Then yesterday we drove to Silverman’s Farm and stocked up on apple butter, pumpkin butter and jalapeño mustard, all of which we enjoy on home-baked bread, though not at the same time. And tonight we’re going to dinner at a local bistro that specializes in things like “zucchini french fries” and “raspberry lemonade,” before heading to the theater to see Pixar’s “Ratatouille.” (Semi-tangent: Have you seen it yet?)

The insides of a cooked spaghetti squash

Of course, we’ve also been spending a lot of time in the kitchen, and as a result there is a pistachio cake post coming up (view a preview photo here) not to mention a recipe for one of my most loved comfort foods: cinnamon rice pudding (with a coconut variation). This afternoon I decided to recreate a Cleanse meal mentioned in the previous post, namely, spaghetti squash with pumpkin seed pesto. This dish is unbelievably easy to make and was one of my favorites at the Cleanse because it looks so much like pasta I could almost will my mind into believing it was the real thing. However, refined flour delusions aside, the fact remains that this meal is surprisingly satisfying and delicious - who knew squash on squash could taste so good? In the absence of cheese, which is usually added to pestos, the pumpkin seeds add an earthy, nutty flavor that is nicely complimented by the sweetness of the basil. The spaghetti squash has both texture and a subtle flavor, just enough to enhance the pesto.

To make this meal raw pumpkin seeds are roasted in an oven for twenty-five minutes, then the squash is cooked in the microwave while the pesto is whipped together in under three minutes. Altogether this is a handy dish to have in your files and is the sort of thing I can easily see myself making on workday evenings, simply popping the seeds into the oven while changing into comfy clothes, etc. I also happen to think that this meal has stress-reducing qualities because it’s so gosh-darn fun to pull apart the spaghetti squash. My husband couldn’t stop remarking on how cool it was that a vegetable could look like pasta, and in my minds-eye (the one with the ticking biological clock) I imagined what a pasta-loving five-year old might make of the whole thing. Maybe he or she would come up with some adorable, yet incredibly insightful - genius, even - alternate name… like “pasta pumpkin,” because even at five they would realize how awesome alliteration is. But then the meal was ready to eat and my mind shifted to more tangible matters, like eating lunch, then figuring out what to do with the leftover pesto. In the end we paired it with water crackers and a new wheel of Époisses de Bourgogne. Mmm. Good.

Water cracker with Époisses de Bourgogne and a dollop of pumpkin seed pesto

Spaghetti Squash with Pumpkin Seed Pesto (My Recipe)
Ingredients: (Pesto serves 3-4, while 1 medium squash will serve 2)

• 1 medium spaghetti squash
• 1 1/4 cups raw, unsalted pumpkin seeds
• 2 tablespoons olive oil, plus 1/2 cup
• 3 garlic cloves
• 1 cup fresh basil leaves
• 1/2 to 1 tablespoon lemon juice (optional)
• Parmesan cheese for garnish (optional)

Preheat your oven to 325 degrees F.

On a large cookie sheet with raised sides, toss the pumpkin seeds with 2 tablespoons of olive oil. Place in the oven and cook for 25 minutes, mixing the seeds with a long handled spoon after the first 15 minutes.

With a fork poke holes into the spaghetti squash. Place the squash in a large, microwave-safe bowl, and microwave at the highest temperature for 8 minutes. (If your microwave doesn’t have a rotating center, rotate the squash 180 degrees 4 minutes in.) Press the sides of the squash with your fingertips (careful, it will be hot!) - the squash is done when it gives slightly under pressure. If it’s done, remove from the microwave and set aside to cool. If it is not done, continue to microwave in 4 minute increments, not exceeding 20 minutes of total cooking time.

In a food processor combine the pumpkin seeds with the garlic cloves and blend until finely ground. Add the basil 1/4 cup at a time, then the 1/2 cup of olive oil and lemon juice, if using.

Slice off the ends of the squash and slit it vertically with a sharp knife. With a teaspoon remove the seeds from the core then, using a fork, scrape down each side of squash. Place the spaghetti-like strands into a large bowl, pulling chunks apart with your fingers. In the end you’ll have a bowl of what looks like spaghetti, but is actually squash.

If the squash has cooled too much you can microwave it for about 20 seconds to heat it up again. Top with pumpkin pesto and garnish with Parmesan cheese, if desired.

* Note: I didn’t use salt or pepper in this recipe because our pumpkin seeds had quite a bit of flavor, but if you think your pesto could use some extra oomph feel free to use salt and/or pepper to taste. Add it, in small amounts, just before serving, tasting between additions.