November 20 2013

A go-to Meal

Now that I’m working from home, I have more time for cooking. Enter: spaghetti squash.

Warning: it’s a time consuming veggie to cook, but the product is worth it.

Here’s my cheesy spaghetti squash recipe. This time around, I kept things simple:

Easy Spaghetti Squash Recipe

1 spaghetti squash
1 Tablespoon olive oil
1 clove garlic
1 can diced tomatoes
1 broccoli head
3 laughing cow blue cheese wedges
1 Tablespoon red pepper flakes

Preheat oven to 350. Place spaghetti squash on a baking pan with 1/2 cup water. Puncture squash with a knife to create small slivers about 10 times. Bake for 1 hour. Cut squash in half. Remove the seeds (set aside, don’t throw out) and fork squash into a bowl. Discard squash shell. Over low heat, sauté olive oil and garlic for 5 minutes. Raise heat to medium high and add squash, cooking for 10 minutes. Add tomatoes and broccoli. Cook for 10 minutes. Add cheese and red pepper flakes. Lower heat, cover and simmer for 10 minutes. Serve and enjoy!

Oh, and bake those seeds.

Toss seeds on a greased cookie sheet; bake for 20 minutes at 350. I seasoned mine with garlic salt & pepper.