Getting Ready to Leave

     Thursday morning, we leave for a month-long dive trip. So last night we began the process of emptying the larder. A spaghetti squash that we purchased a week or so ago beckoned and there were shrimp in the freezer. Though there was enough heavy cream left over from the Valentine’s dinner to make an Alfredo sauce, we decided to go healthy and light. The resulting shrimp marinara over baked squash, topped with feta and basil was scrumptious enough to pass on. Click here for the recipe.