I am back! I have Wednesdays off in March to use up some vacation time. So I am all settled in for the night, RELAXING! I can’t wait to sleep in tomorrow. That hour that we ‘spring’ ahead really gets me each year. The weather was wonderful today and it’s still pretty mild, so I have the door open for some cool fresh air.
I have been trying to eat healthier lately. Tonight’s dinner, spaghetti squash spaghetti. I have been reading about spaghetti squash and dying to make it so tonight was the night.
Start by cutting your squash in half the long way. My squash was so large I needed 2 pans to cook it in. Fill each pan with an inch of water and place the squash in the pan, cut side down.
I preheated my oven to 350 degrees and baked it for 1 hour. After the hour I was able to poke a knife in it easily. Take them out of the oven, flip the squash so it’s cut side up, and let it rest for about 10 minutes. While they rested I sautéed some onion and Trader Joe’s Chicken Jalapeno sausage in a little bit of olive oil. Then I added my favorite spaghetti sauce and let it simmer a bit.
While my sauce was simmering I spooned out the seed in the middle of the squash, and then took my fork and starting to scrap inside of the squash. Seriously, I am amazed by this. The more I scraped the more ‘spaghetti’ was created.
I plated up my ‘spaghetti’ and topped it with my sauce, a sprinkle of grated parmesan and red pepper flakes and dinner was served. Verdict?! LOVED it!! Seriously it’s so weird in a good way. I kept reading that it wouldn’t be mushy or soft, but I didn’t really understand that. I mean I cooked it for so long and yet it still had a little crunch to it. Its hard to describe. I guess you will just have to try it.
Off to enjoy the rest of my evening with the hubs and pooch.