I also made spaghetti squash on Wednesday.
Let me forward you this great recipe.
-1 spaghetti squash
-Approximately 3 links of Italian Sausage, casing removed (feel free to add more)
-1 can spaghetti squash
-1 package frozen broccoli
-About half a package of crimini mushrooms (baby portabella)
-4 cloves of garlic
-1/2 red onion
-Salt & pepper to taste
1. The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti. It’s pretty amazing. Begin by cutting the squash into quarters and removing seeds. From there you can:
- Bake- place squash cut side down, in a large baking pan. Bake at 350 degrees F for 45 minutes or until skin is tender and strands may be loosened easily with a fork. (I think this is the method that SHOULD be used, but we didn’t have a baking pan, and alas could not do that).
- Microwave- place squash cut side down, in a large baking dish. Add 1/4 cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes. (We started out doing this and it didn’t work very well. So we moved on to boiling.)
- Boil- place squash cut side down, in a Dutch Oven. Add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.
2. While the squash is doing its squash things, make your sauce.
3. Saute onions and garlic. When translucent, add mushrooms and broccoli.
4. Add the italian sausage, and cook until no red shows.
5. Add 1/2 bottle of sauce and a small amount of water.
6. Add seasonings to taste. (I add a lot of salt, as I hate how sour the tomato sauce is).
7. Simmer until spaghetti squash is done.
8. Pour sauce on squash.
It was phenomenally good!
Yesterday, I made burgers. 93% lean beef that I seasoned with Chicago Steak Seasoning (which is the best fucking thing in the world). That and a salad. Alex and I have been eating healthy and making cooking a priority. Did I mention that I cooked the burgers on the Foreman, so any fat that was there, was gone? Yum.