It’s a busy week and my mind is a bit all over the place. Proof? I didn’t snap pictures of everything I ate yesterday. Oops. I can tell you that it started off on a high note:
1/2 a whole wheat bagel, toasted with cinnamon pecan cream cheese, sliced honeycrisp apple and a dusting of cinnamon. I usually prefer savory breakfasts, but this was so yummy!
It also ended on a high note, with a 4.83 mile wog, this chicken and holding this little angel:
But today is not all lost- may I present:
How to Perfectly Roast a Spaghetti Squash
I’ve eaten a few under cooked or mushed spaghetti squashes in my day, but no more! I’ve now mastered the art and thought I’d share it with you 🙂
1. Buy a spaghetti squash.
2. Preheat your oven to 375. Wash and dry your squash, then stab it all over. It sounds violent, but it’s just so it doesn’t explode in the oven. Because that would actually be violent.
3. Put in a baking dish lined with tin foil (for easy clean up) and bake for 1 hour (or a little longer for a larger squash).
4. Remove from oven and let sit until it’s cool enough to handle, then cut it in half length-wise (a serrated knife may be easiest).
5. With a spoon, gently spoon out the seeds.
6. Then, with a fork, scrape the spaghetti strands into a bowl.
And top as desired!
You won’t mistake the squash for noodles, but it doesn’t mean it isn’t delicious!
1 cup of cooked spaghetti squash only has 42 calories (.4g fat, 1g protein and 10g carbohydrates), plus it’s full of vitamin A, vitamin C and fiber. Get in mah belly.
What is your favorite topping for spaghetti squash?
I prefer the basic- marinara and (turkey) meatballs!