Sunday, January 22, 2012

Spaghetti Squash

OK, So I took a little break from blogging.

First, I've been busy and blogging takes time. 
And second, I don't really have a huge following and 
I didn't really think anyone would miss me:)

Also - my friend Chantel made my lentil stew and 
said it didn't turn out good.  So then I got scared 
and thought - what if other people are making 
my stuff and it's awful too!?!?!  Oh No!!!

But, then my loyal friend and faithful follower Renee
said she missed my blog.  So, here I am.

*

So, I'm trying to eat a lot more vegetables.  
And try some new ones.
Last year, I discovered avocados and they're my 
favorite thing.  I probably eat 3 a week.

A few weeks ago, I made my first spaghetti squash.
It's good.  It's different.  It's kinda fun.


This is my spaghetti squash.
I put it in the oven for an hour at 400.
You should take the sticker off first.
I think I forgot to do that :)


I turned it a few times while it was in there.


I let it cool just a bit.  Then cut it in half.


It's got guts inside that look like a pumpkin.


You want to scoop all that out and throw it away.


This is the fun part.
Just lightly scrape the inside with a fork,
and these wonderful "spaghetti" like 
strands start to appear.


I scraped down to the skin.
And got a ton of meat out of it.


This is from just the first half.


Then I added all of these things.


Salt, pepper, parsley, parmesan, and a little olive oil.


I gently tossed it together and put a little
more parmesan on top.

 
Russell became a hunter a few months ago
and killed his first deer.
He made these venison steaks tonight and
was so proud of them he wanted me to take a picture.

They do look good.
But I have trouble eating deer meat.

*
Here's how I made it:
Spaghetti Squash 

 1 medium spaghetti squash
1 tsp salt
pepper
1 tbsp parsley (I used dried)
olive oil
1/4 cup parmesan cheese

Heat your oven to 400.  Pull your sticker off your squash :)  Place your squash on a baking pan and roast for about an hour.  Let it cool for a few minutes, then cut it in half.  Scoop out all the seeds and stuff in the middle.  Gently scrape the insides with a fork.  Add salt, pepper and parsley.  Drizzle on some olive oil.  Add most of the the parmesan.  Gently toss it all together.  Sprinkle the rest of the parmesan on top.