What have you all been up to?
My first week starting over has been good, thus far.
And a quick, crappy picture how to to make spaghetti squash. And how even with just a simple marinara and turkey meatballs, it has changed my life. (Yes, I know I’m very behind. Like, so much. I get it.)
Please roast the squash. Don’t google the microwave way. It’s watery and NOT roasted. It’s not the same. Usually I find when something is WAY easier to do, or takes way less time, it most likely skimps on some goods. Because imagine yummy oven roasted green beans. Now imagine sticking green beans in the microwave. Yeah. Gross.
Get yo squash. Get a Friday the 13th style knife. (TIP: if ever given the opportunity, you probably shouldn’t date Kevin Bacon. A lot of his lady friends die in movies/shows.) Pre-heat the oven to 450.
Scoop out the innards. Think a pumpkin. Do that.
Once you’ve scooped out all of the guts, brush the “flesh” with olive oil and sprinkle with salt and pepper. Lay “flesh” side down on a greased, foiled baking pan. Roast in the oven for about 40 minutes. Take a knife, and if it easily pierces the squash, you’re all set.
Once it’s cooked, give it about 20 minutes before handling it. It will be HOT. Once it’s cooled some, take a fork and scrape out the insides. It very easily scrapes into what looks like delicious spaghetti! You can add sauce and eat immediately, or you can make a little “casserole” style dish with it, like I did!
I simply placed all of the squash down on a glass baking dish, topped it with turkey meatballs, marinara, light cheddar cheese and Parmesan and baked it in the oven until the cheese melted.
OMGYUMS. New favorite. Next I’ll be trying it with sausage, spinach, mushrooms and onion with lots of yummy white cheeses!
So many yummies. Feels good to be back on track!