Milk and Eggs – Spaghetti Squash

Hello friends!

Spring is upon us so that means summertime veggies and lighter meals! One of my favorites is squash. Especially spaghetti squash. All the joy of spaghetti and no carbs?! Sign me up!

So for this post, I’ve got a few lessons for you.

I’ll start by saying that not all food is going to look as beautiful as they do on the internet. This was originally going to be a post about turkey meatballs but they turned out like this:

Not the most beautiful but DAMN they were delicious. I like to have them with some pasta sauce as a dipping sauce. I’ll add in the recipe at the end of the post in case y’all still want to try!

Okay so let’s talk about spaghetti squash! First of all, I would recommend not doing this alone because there’s a lot of sharp knife maneuvers. Or at least let someone know what you’re doing. Safety first!

First, you need to use a knife to poke holes in a line around the squash long ways. IMG_0750

Then, microwave your squash in 4 minute increments until it becomes softer. (We did it for 8 minutes.)

Slice your squash in half along the line you made before. It’s very helpful to have a dad that lives close by and is good with sharp tools, but it’s not a requirement.

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After some trial and error and internet research, we discovered that it’s easier to chop off the stem first so that your squash isn’t rolling all over the place while you try to cut it.

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Once it’s cut, spoon out the seeds on the inside.

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Then season with salt and pepper, flip them over and put them in the oven at 400 degrees fahrenheit for 45 minutes or until the skin is easily penetrable with a fork.

Let them cool a bit and scrape out the inside with the fork. I like to use a dish towel on the hand that’s holding the squash.

Then melt some butter in your squash, season as desired, and enjoy!

See you next time friends,

xoxo Sally

 

Baked Turkey and Spinach Meatballs:

Screen Shot 2018-04-23 at 1.17.00 PMScreen Shot 2018-04-23 at 1.18.26 PM

 

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