Tuesday, August 20, 2013

Spaghetti Squash

Did you know that spaghetti squash is an actual type of squash? I didn't know this and thought that you got the 'spaghetti' from the squash just by using a fork to pull out the strands to make it look like spaghetti.

I had this grand ol plan to make spaghetti squash for me and mom since dad has been up at the cabin for the last week and he's kind of a picky eater when it comes to vegetables and food with bones.

I stopped at by our new Whole Foods which is conveniently right next to my park and ride and picked up a butternut squash, some basil and a couple of chicken breasts.

I had the recipe all picked out. Baked Spaghetti Squash with Garlic and Butter, topped with a nice chicken breast. Then my mom burst my bubble by informing me that spaghetti squash is in fact a type of squash and butternut was not going to cut it.

My spirit was down until I found a delicious recipe for butternut squash. Baked Garlic Butternut Squash! I only used the squash, nixed the parsley and baked at 375 for one hour. It really didn't need anything more than that because it was nice and soft and the garlic cooked up perfectly.

Mom had some left over fettucini pasta that was already cooked, so I just popped that in some boiling water for a couple minutes to warm up and I tossed with olive oil, basil, garlic, butter and pepper. My mind has never been so blown away by how tasty this pasta was and it wasn't loaded with a heavy cream sauce or a ton of salty seasoning.

Looked like this, but not the recipe
I used this recipe as inspiration, but I didn't want to load it with cheese. I was trying to make this as healthy as possible. Which is why I intended to make it with spaghetti squash.

In conclusion, this post is pretty lame unless you didn't know that spaghetti squash was an actual type of squash, then congratulations. You just learned something new this morning.

Also, try the pasta. It really is a nice, lite, refreshing side dish.

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