Tim found the spaghetti squash at Trader Joe's. I mostly followed the directions that were listed on the squash - cut in half, remove seeds and inedible stringy parts, but I deviated from them by putting the squash face-down in a little bit of water in a Pyrex dish instead of face-up with no water. Then, after it bakes, you just take a fork and scrape the squash out, and it naturally comes out in spaghetti strips. Pretty cool!
The meal I made from this was semi-homemade but still healthy. I put spaghetti sauce on top of the squash. Then, I cooked some 100% whole wheat pasta noodles and topped those with sauce, and finally I added Trader Joe's frozen egg plant cutlets that I baked in the oven on a cookie sheet. And, the most exciting part was that Nico loved the squash!
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