Squash it out!

I have taken it upon myself to watch my mother cook more and to try and get involved in the process because I need to learn, thus I will be attempting to do a weekly cooking post. Living at home has its perks, because if I lived on my own I would definitely not be eating spaghetti squash with a bolognese sauce!

As it is the New Year and the family is in a health kick, we were looking for ways to cut the unnecessary foods out of our diet. So, for a healthy alternative to pasta noodles use spaghetti squash! In my opinion, spaghetti squash is best cooked using this method:

Cut your squash in half, and then scoop out the innards (they will look similar to the insides of a pumpkin).

Inside Spaghetti Sqaush

Lightly brush the insides of the squash halves with olive oil (to keep it from getting dried out) and then sprinkle some salt and pepper on top.Olive Oiled Squash

Flip the halves over on to a cookie sheet so the rinds are facing up. Pop into an oven set to 375 degree for 40 minutes.Ready to Bake

Alternatively you can microwave your squash for 6 to 8 minutes whole, let sit, and then very tenderly scrape out your seeds. (I prefer the oven method, but to each his own…)

After your 40 minutes are up, pull them out and scoop the delicious squash onto your plates and top with a sauce.Scooping

The sauce used on top of our wonderful spaghetti squash is an amazing bolognese sauce that my mom found on her friend’s blog (this recipe is seriously amazing, and if I could get an IV of bolognese sauce, I would). My mom loves to make this recipe when it starts to get cold and then freezes it into small batches for later, today is a “later” day!YUMMO

We added some cantaloupe and a small house salad with carrots, cucumbers, red peppers, sunflowers seeds and lighted tossed in an Italian dressing.Yummo Dinner

Our one spaghetti squash served three dinners and I packed enough leftovers for two lunches! Yummo!!

What new recipes have you tried?

+Meggan Fallon

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