Monday, November 15, 2010

Spaghetti Squash

It's been a while.  For those of you that check routinely, I apologize, and for those of you that don't...well, shame on you.  Life got in the way.  We've had a lot of teaching and football games to attend to.

We have been cooking.  We've made a couple different chilis, soup, cakes, and other odds and ends.  I would post the pictures, but my blackberry decided to be a stupid phone and delete EVERY picture off of my media card.  That was not one of my happier moments.

K is gone and I'm all by my lonesome, so I decided to whip up something that we just had around the house.

I'm making a spaghetti squash with a lemon butter garlic sauce.  Depending how hungry I am I might throw a roll in there too.

I started by poking holes in the squash with a skewer and cooking it on 375 degrees for an hour.  Then I waited about 50 minutes and started my sauce.  I melted a bit of butter and added a spoonful of garlic and half a lemon.  I let this melt and sit together while the spaghetti squash finished up in the oven.

Three simple ingredients.  One delicious sauce.

Once the squash was done, I let it cool, then cut it in half and used a fork to turn the vegetable into a healthy noodle.  Pour the sauce on top, and there you have it- four ingredients, one fulfilling, delicious meal.

Add some parmesan cheese on top to make it a bit fancier.  The roll (all natural Alexia French roll)  has a garlic herb butter in the middle, slightly melted, which gives this dish some extra flavor.

Although I admit this looks bland, it is packed with different flavors that make every bite delicious and satisfying.

Spaghetti Squash skeptics be warned.. this is a dish sure to change the minds of even the most picky vegetable eaters.