|The not so noble looking but very full of surprise spaghetti squash photo credit - unknown|
|After cooking photo credit unknown|
Onions and garlic got minced and sauteed in olive oil and put into the scooped out squash. On to a cookie sheet and into the oven, around 325 (this oven where I'm house sitting has no numbers on it so I was winging it, adjusting until it felt hot enough) for about an hour. Or until you can literally stick a fork in it easily.
In the meantime, remember that churrasco I made? That got all sliced up and heated in some olive oil. The marinade had plenty of flavor so there wasn't much to do there. When the squash was ready, I took a fork and scraped it out, the onions and garlic were mixed in, then the churrasco. A salad on the side and wa la! Dinner delicious!
|Tina gives it the a-okay!|
Heat up the squash and churrasco mix, whisk up some eggs, and it's omelet time. I added some jalepenos and topped it with grated parmesan cheese. Dinner leftovers recreated into breakfast, along with some ginger tea. That worked.
I tried to find another spaghetti squash in the market this week but no joy. I'm ready to do more with another one, and I will.
Have a feasting Friday! Do something farfetched.