So I’m one step closer to becoming a doctor! Today, I’ve finished up my last rotation in medical school ever whoohoo!
But don’t worry, Dad, I wasn’t totally bumming. This semester, I did an extra medicine ICU (MICU) rotation just to get some experience before intern year, and it was definitely some work shaking the dust off my brain…. Calculating the acid base compensation of hyperventilation? Reading those chest xrays – is that atelectisis (lung collapse) or a new pneumonia? Erm, let me do some reading.
I then practiced intubations and blood draws in my anesthesia elective – lots of technical skill and fiddling with machines required, but definitely not the specialty for me…I like my patients awake and talking to me!
We had our bootcamp for residency courses to further jog our brains, and then got Basic Life Support (BLS) and Advanced Cardiac Life Support (ACLS) training the week afterwards. There isn’t anything more nerve wracking than remembering chest compressions and drug dosages (was epinephrine 0.1 mcg/kg/min or just 0.1 mcg/min? How many kg is the patient anyway?) while running a code.
So that was a smorgasbord of rotations in my final spring semester of medical school! To match it, here’s a Spaghetti Squash recipe I adapted from BS In the Kitchen using a smorgasbord of random ingredients left in my fridge as I frantically try eat up all my food before moving/graduation.
Spinach, Tomato & Goat Cheese Spaghetti Squash
1 small spaghetti squash
salt & pepper, to taste
1-2 cups of spinach
1/2 cup cherry tomatoes
1/2 red onion, sliced
1 cup basil
6 oz goat cheese
paprika, to taste
Preheat oven to 400F. Cut your squash in half, removing seeds, and place halves in a roasting dish. Add salt & pepper to taste on each half of squash.
Stuffed Version: Place spinach, tomatoes, red onion, and basil inside, and drizzle with olive oil. Top with goat cheese and paprika. Place squash in oven, roasting for about 20-30 minutes. Once the squash has finished roasting, remove from oven, sprinkle with chopped squash seeds, and serve!
Salad Version: Place squash in oven, roasting for about 20-30 minutes, until soft and squash peels off in long strands. Scoop out squash meat and serve on a plate. Toss spinach, tomatoes, red onion, and basil; drizzle with olive oil. Top with goat cheese and paprika. Enjoy!