[lead]It’s finally starting to get a little bit cooler here….by that I mean it’s no longer 90 degrees and we actually have fog in the mornings.[/lead]When I get up in the morning, I like to pretend it’s a chilly fall day by wearing soft flannel shirts, lighting candles, putting socks on…and then switch back to my T-shirt and flip flops after 11am when the sun comes out.
If you’ve never made spaghetti squash before…it’s super simple! I simply cut mine in half lengthwise (it takes a really sharp knife and some muscle power to cut thru those babies), scoop out the seeds, sprinkle with olive oil, salt & pepper and roast in the oven. Once done, after it cools a little bit, simply take a fork and run it down the inside of the squash and little “noodle” like shreds with come off. These become your “spaghetti”, to which you can add sauce, meatballs, pesto, roasted vegetables, etc.
One tip with the squash, make sure you don’t under roast it or the “noodles” will be a bit tough. Your fork should easily run thru it.
This is a great example of a dish that it healthy but still filling! This is great with the Chicken & Spinach Meatball recipe I posted last week.
Enjoy!
