Day 68: September 25, 2013

So here’s where I upload out of order, because I take on too much as always and am behind on editing most of the photographs I’ve taken over the past two weeks with my DSLR.

 

I made a baked margarita style spaghetti squash recipe which I found via pinterest but origianally came from here.  I didn’t take any photos of it (sorry), but here’s the recipe.  And let me tell you, it was delicious! (Please note, this recipe and contend below was taken directly from the aforementioned blog that I linked to above!)

 

Baked Margarita Spaghetti Squash -Not only is it healthy, but its gluten free as well!

Ingredients:
1 large spaghetti squash
2 tbsp. olive oil
1 large Roma tomato, finely chopped
2 tbsp. finely chopped fresh basil
1/4 cup shredded mozzarella cheese
1 tsp. each salt & pepper
1 tsp. garlic powder

Steps:
Preheat the oven to 400 degrees. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings. Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder. Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it’s too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin. Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.

Delicious!!!!

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