Spaghetti Squash with mushrooms

With every love, there is squalor.  With every joy, there is pain.

Thats just how it is.  Thats the nature of the world we live in.

One of my recent favorite books called The Awakened Heart, by Gerald May, says it well, “In both joy and pain, love is boundless.”

How true is that?  The more love we are exposed to, the greater the possibility of pain that comes with it.  We open ourselves up to love.  Make our hearts vulnerable to another person.  We entrust ourselves in someone else, trusting that they will hold our hearts in their hands like a delicate feather while hurricane winds are blowing through life.

And yet, it is inevitable that our hearts will be let go of at some point.  Or that we will let go of someone else’s heart.  We will endure the pain of love just as much as we inflict it on someone else.

Are we all just crazy?  Why would we want this?  Why would we risk so much for the sake of this thing called love?

“To love is to care, to care is to give ourselves, and giving ourselves means being willing to be hurt.  More than the surprises of love, I think it is our vulnerability to love, the impossibility of controlling it or securing ourselves within it, that causes us to speak of “falling” in love.  In love we fall from pride, from our sense of mastery and separateness, from whatever towers of false safety we have constructed for ourselves.  We fall into wonder and wakefulness, joy and agony.”

In love I feel out of control a lot of times.  And honestly, that scares me.  I like to be in control.  I like to have those towers of safety, no matter how false they are.  But they cannot last in love.  Not if love is going to last.

Because when I keep those towers up I push love out.  I push out the very best thing that could come into my life.  In the process of protecting myself from the pain I prohibit myself from the joy.  They aren’t mutually exclusive.  In so many ways they are bound together.

As the holiday season approaches (literally just around the corner) we’ll be reunited with family and friends.  We’ll be showered with lots of love, and no doubt have to deal with some old pains in one way or another.  I encourage you to embrace this, as I will too.  Opening ourselves up to love.  Embracing the lessons it has to offer and enjoying the warm fuzzies it gives us inside.

Also, this spaghetti squash with mushrooms is really tasty.

Roasted spaghetti squash.  Shiitake and chanterelle mushrooms.  Onions and garlic.  Basil and parmigiano reggiano.  All mixed together in one bowl of goodness.

Ready. Set. Go!

It’ll be done in like an hour.  Plus!  Its really good for you, which I looooove.

Spaghetti Squash with Mushrooms

Slightly adapted from Shutterbean

Ingredients

  • 1 medium spaghetti squash, halved
  • 4 tablespoons extra virgin olive oil
  • 1 container shiitake mushrooms
  • 1 package dehydrated chanterelle mushrooms
  • 2 cloves of garlic
  • 1/2 medium onion
  • 1/4 cup chopped basil (about 8-10 leaves)
  • 1/2 cup parmigiano reggiano, freshly grated
  • red pepper flakes
  • Salt and pepper

Directions

  1. Preheat oven to 400 degrees.
  2. Rub 1 tablespoon of olive oil on spaghetti squash, then sprinkle with salt and pepper.  Roast squash for 20 minutes, cut side up.
  3. Fill small bowl with warm water and add dehydrated chanterelles.  Let sit for 20 minutes.
  4. Turn squash over and continue roasting for 20 more minutes.
  5. Drain chanterelle mushrooms and set aside.
  6. Heat saute pan on medium with 2 tablespoons of olive oil.  Add onion and saute for about 3-4 minutes.  Add garlic and saute for another 2 minutes.
  7. Add mushrooms and saute for about 5-6 minutes.
  8. Add a pinch of pepper flakes, salt and pepper.  Reduce heat to low.
  9. Remove squash from over and let cool for about 5 minutes.  Shred meat of squash with a fork and put into pan with mushrooms.
  10. Add parmigiano and basil and stir together until combined.
  11. Add salt and pepper as desired.
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