It's Tuesday and that means it's just me and the boys for dinner. Tonight the plan was to make Pumpkin Muffins (pumpkin flavors are my craving this week), the boys were gonna have PBJ and I was gonna heat up some leftover Taco Soup. Well, I ran into the grocery store for canned pumpkin...what the heck was there a recall I didn't hear about??? The entire shelf was empty! Oh well....I guess someone else must have been craving Pumpkin Muffins too. :)
Anyway....while I was there, I ran into the cutest little spaghetti squash and decided that he was coming home with me and THAT is what I was having for dinner. I love, love, love spaghetti squash and it's that time of year again! Yay! These little guys were also the smallest spaghetti squash I've ever seen and perfect for my one serving meal tonight. Double Yay!
Anyway....while I was there, I ran into the cutest little spaghetti squash and decided that he was coming home with me and THAT is what I was having for dinner. I love, love, love spaghetti squash and it's that time of year again! Yay! These little guys were also the smallest spaghetti squash I've ever seen and perfect for my one serving meal tonight. Double Yay!
First, let me show you the easiest way to prepare it and from there....the possiblities are endless!
Step 1 - Cut the squash in half lengthwise.
Step 2 - Scoop out seeds from both sides.
Step 3 - Season with salt and pepper and place cut side down in a shallow baking dish.
Step 4 - Place 1/4 cup water in baking dish, cover with plastic wrap and microwave for 8 - 10 minutes.
Step 5 - Squash is done when you drag a fork through it and the spaghetti squash strands simply pull away.
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| Step 2 |
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| Step 3 |
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| Step 5 |
SUPER SIMPLE, right? It is wonderful as is with just a drizzle of olive oil and a little salt and pepper, but honestly the possiblities are endless. As winter approaches I'm fairly certain I will be posting several recipes using this healthy, affordable, and delicious winter squash. Here is what I made tonight:
