Mediterranean Spaghetti Squash & My Next 1/2 Marathon

This has been the lowest amount of midweek miles in almost two months.  I had 7 miles of speed work last night and spent the first 4 feeling like I had to throw up.  Y’all, please pray that I’m not getting sick.  I’ve only run 14 miles this week (7 of them last night) and have an easy 10 mile long run tomorrow.  It’s strange to have dropped from 40 miles two weeks ago down to 24 (and next week I’ll only log 10 miles before marathon).  So much extra time in my week…  I figure if I keep myself busy, maybe I won’t notice the “taper madness”.

How exactly have I been filling my time?

If you ever check out my races tab, you might have noticed a new addition.  I might have registered for another ½ marathon. *Hangs head sheepishly*  “Hi, my name is Gina and I’m a compulsive race register(er).”  To my credit, I had a discount code for 50% off.  How could I pass up a deal like that?  It’s a women’s only race and for finishing you get a necklace instead of a medal.  Saaahweet!

I’ve been working on getting things ready for the Marine Corps Marathon.  I met with the artist at the print shop that’s making my race shirt which I’m super excited to show y’all when I get it next week.  And I’ve also been releasing my inner crafty self working on the hubster’s poster for the race.  He’s less then thrilled to have to carry a poster but I’m going to love seeing him with it.

And finally, I’ve been pretty June Cleaverish this week.  My house is spic and span.  The laundry’s done. And for the first time in a long time I was able to get into my kitchen and make something other than a 5 minute, I’m starving, must have food immediately, GET IN MY BELLY type meal.

My friend Stacey went out of town last weekend and brought me back a spaghetti squash (she really knows the way to my heart).  I’ve been wanting one of these squashes for awhile but I haven’t found them down here yet.

Can you spot the photo bomber??

I may have gone a bit overboard with my excitement.
I wasn’t so in love with it after trying to cut it open.

I was feeling in a Greek/Mediterranean type mood so I stopped at the store at and picked up some staples – kalamata olives and feta.  Then I proceed to murder open the squash.  Hooooooly cow was this sucker hard to get into.  I seriously thought I might lose a finger in some tragic knife accident.  However, I was finally able to get into it.  (Mental note: STOP procrastinating with the upper body training!)

I cooked the squash according to directions and then tossed it together with the other ingredients.  For not having a recipe, the Mediterranean spaghetti squash turned out pretty tasty! I’d give it a 1 ½ thumbs up; not two (it was good; not great).   I will say that it was surprisingly sweet which confused my taste buds a bit.  I’m used to spaghetti squash having a milder taste.  I think the sauteed onions added to the sweetness so next time I’m going to leave them out.

{Click on recipe card for larger view}

Question:  What do you like to do when you find yourself with extra time?