Leftover chili on spaghetti squash.
This was my first time making or eating spaghetti squash. For those in the dark like me, I cut the squash in half length wise, it was hard to do, the sucker is hard to cut! Then I greased a cookie sheet and put the halves face down on it and stuck it into a pre-heated 375 oven until soft. I had a smaller squash and cooked it for 50 minutes. Then I let it cool for a while so I could handle it and used a fork to scrape out the 'spaghetti'. It was good and I can totally see substituting regular spaghetti with this.
I did go to the store earlier and I did buy a chocolate bar.
I have not eaten any of it yet, I don't feel like it. I figure, when the time comes I will know and then I will eat it, until then, it's just here and it is not taunting me or anything.
Also, I apologize if sometimes my photos are hazy or glassy looking. Brennan plays with my camera and sometimes I forget to look at the lens for fingerprints before I take pictures.
Just a note: cook the squash earlier and give it plenty of time to cool. better yet, cook more than one at once. You don't have to scrape with a fork; it falls apart on its own, so you can just use your hands to scoop it out of the shell. Much easier! Separate the squash into baggies or jars and freeze some portions for later. It thaws easily if you put it in a sandwich bag, press it flat, and freeze it while it's thin.
ReplyDeleteAdding broth, veggies, meats, etc. is SO good! Let the squash simmer in the broth for a few minutes, and it will take on the flavor. Throwing in a spoonful of pesto at the end makes it AMAZING.