On Thursday, I went to my first ever zombie run at the university I’m attending this fall.
Not only was it the first time I was chased by zombies, but it was also my first race. I ended up being a “survivor” (a runner that the zombies try to catch and steal a flag from). Survivors are released about 20 seconds before the “zombies” and have to make it to the end of the race without “zombies” catching up to them.
And guess what?
I made it to the end with my flag still attached!
I guess I’m a sucky friend though- I abandoned my friends right after we were “released” to get as much distance between myself and the zombies (to be honest, I also thought that if I got ahead of some survivors early on, the zombies would go for their flags first).
Yup, I’m a bad friend.
Especially cause they were both “killed off.” It makes me wonder, would I be that human everyone would hate if I was on The Walking Dead?
Funny thing is, I don’t know how I wasn’t caught. I’m a spinner, but no runner.
Maybe it was the fact that I felt that my life was at stake cause some of the “zombies” looked like football players off the varsity team and very capable of tackling me to the ground for my flag.
I dunno, but I ran hard.
Granted, it was only a 1.3 mile race. And I know, all the running fanatics are rolling their eyes at this right now, but hey, that’s a lot for a newbie. Especially in a 97 degree heat wave.
Now, to the food.
A few weeks ago, I was at the grocery store and saw organic spaghetti squashes. I haven’t seen spaghetti squash, let alone organic ones, in awhile, so I was quick to buy the largest one there 🙂 Since this squash ended up being ridiculously expensive (something I really should have foreseen), I wanted to do something special with it instead of just serving it with meatballs and sauce.
The end result: a casserole!
I was especially excited to get the chance to finally use my mom’s fresh herbs (although, I have to say, it is annoying cutting up small leaves).
The verdict? Definitely worth the splurge!
Ham and White Bean Spaghetti Squash Casserole
1 5oz spaghetti squash
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 tbsp fresh basil
1 tbsp fresh parsley
1/2 tbsp dried thyme
1 and 1/2 cups precooked organic ham, cubed
1 can cannelloni beans, rinsed and drained
2 tomatoes, diced
4 cups fresh spinach
1 cup mozzarella cheese + extra for topping (topping is optional)
salt and pepper, to taste
Pierce spaghetti squash with a knife several times. Place in a 375 degree oven for 1 hour. Let cool, about 20 minutes, before cutting open. With a fork, scape and place “spaghetti” into a large mixing bowl and set aside.
Spray a large baking dish with cooking oil. Heat olive oil in deep skillet over medium heat. Add in onion, garlic, basil, parsley, and thyme. Cook for 7 minutes. Add in ham and beans. Cook for an additional 5 minutes. Add in tomatoes and spinach and cook until spinach has wilted (it may help to add the spinach a little at a time so you don’t have an overflow). Add mixture to mixing bowl. Add in 1 cup cheese, salt, and pepper and mix altogether. Spread in baking dish. Bake for 30 minutes. If desired, sprinkle more cheese on top and place back in oven until melted.