Hello my friends!
About a week ago I made my first spaghetti squash and let me be honest, I was a little skeptical. I just couldn’t wrap my head around the idea that the inside really looking like noodles! But I was determined to find out what this whole squash craze is about. The grocery store had them on sale for 99 cents a pound, I only bought one because It looked big enough for my husband and I to share. Heres a list of everything I used to make my stuffed squash-
- 2 squash (I had a lot of stuffing left over)
- 1 broccoli crown (a good-sized one)
- Shredded carrots
- 1/2 a red onion
- A case of those cherry tomatoes
- 1 Green pepper
- Parmesan cheese
- Mozzarella cheese
- 1 pound of chicken (for my husbands half)
- Olive oil
- Italian seasoning
- ARTICHOKE HEARTS (YES, YES)
My suggestion is if you don’t want it too dry to make a light Alfredo sauce to go with it, I just wanted to really taste the squash and my veggies so I only used pesto.
So I had my husband cut the squash in half because I didn’t want to chop my arm off, next time I would maybe put the whole squash in the oven for 15 minutes then cut it in half to make it easier. DE-GUT THE SQUASH! Then, I got my Pyrex dish out and coated it lightly with olive oil, then I took my cooking brush and also covered my squash in oil too. Before I put it in the oven I did put some salt and pepper on the inside. Baked it for 30 minutes! While I was waiting for the squash to cook I chopped my veggies and threw them in the pan, just not the spinach you’ll do that before you stuff. Don’t forget to season your veggies too, I used italian seasoning with some rosemary, garlic and thyme.
I also cooked my husbands chicken in the pesto so it wasn’t dry and so it had some flavor, but be careful that it doesn’t splatter on you, IT BURNS. Yes I experienced it. Oh, the things I do for my love.
So here it is! I pulled it out of the oven after 30 minutes, grabbed my fork and went to town! This was so much fun and I couldn’t believe how easy it comes apart! Then, I just left the noodles in the squash, went back to my veggies, added the spinach and pesto and gave it a good mix. I used like half a jar of pesto (we are pesto people, I almost felt it wasn’t enough). If you want extra cheese then mix some in with the veggies too. Then add a layer veggies to the squash and then add some chicken and then another layer of veggies. Before I added the cheese I sliced the artichoke hearts into smaller pieces and out them on top of the veggies. Finally, top it with both cheeses and throw it back in the oven for another 15 minutes or until you think it is done. Most people will add the cheese on top before they take it out of the oven, but I like my cheese kinda crispy so I add it when I do everything else.
Then Da Da Da DAAAAAAA dinner is served! I loved it, my husband wish it had a sauce that why I recommend it, but I thought it was good just the way it was. I defiantly want to try stuffing it with other things next time! I guess I am on the spaghetti squash train now.
I hope everyone had a good day!
I love you all my hippies,