Here’s what’s cookin’:
“Spaghetti Spaghetti Squash”
1 Spaghetti squash split in half lengthwise and the seeds scooped out.
1 can/jar of spaghetti sauce.
3 dashes of Parmesan cheese.
Cook the squash in the oven covered with foil at 350 till soft inside 1-2 hours. fluff with fork and remove from the rind into a pot.
Add 1-2 tablespoons butter while separating the “spaghetti” strands with a fork. Pour sauce over the top and heat on low on the stove top.
Sprinkle parmesan cheese over the top.
That’s what i’m making…this keeps really well too–making it ideal for dinner the night before and lunch the next day.
Serve with garlic bread and salad if you choose.
Mostly i can’t think of a whole lot to say for today’s post. Violet is learning to crawl (exciting!), she just barfed all over me, i’ve been home all day, etc.