Don't know how many of you use spaghetti squash, but I love it. Made some tonight and had a brainstorm - as always I cut the squash in half (this is much easier to do with a small spaghetti squash - little buggers are tough!), scooped out the seeds, and was about to lay them face down on the baking sheet (lined with aluminum foil, of course). I'd made spaghetti sauce (with ground buffalo) and "real" pasta for my husband. Remembered my rosemary plant growing outside - went out & clipped a few sprigs. Washed it off, put the rosemary in the scooped out areas of both halves, sprinkled a little garlic powder on them both. Baked at 350 for 45 min. The rosemary "infused" into the squash - wasn't overpowering but gave it a nice hint of rosemary flavor. Yummy!
And tomorrow I'll probably use some of the leftover squash to make some "chicken noodle soup" with canned chicken & chicken boullion HNS.
Meemo: 3 Fat Chicks
No comments:
Post a Comment