New recipes, week 5.
Last week’s new recipe wasn’t about learning a whole new main dish, but about learning what to do with a certain ingredient. It turns out that spaghetti squash is exceptionally easy to make. I paired it with grilled chicken and pasta sauce for an easy and healthy weeknight meal.
While it is very close in consistency to spaghetti, be prepared for the squash to be juicy.
Oh, and I simply followed the cooking instructions on the sticker that came with my squash.
Cut lengthwise. Remove seeds. Bake cut-side down for 45 minutes at 350. Turn over and continue to bake until tender (for me, that was another 30 minutes). Shred squash with a fork and enjoy!