First of all, I told ya'll I was meal planning this week. Basically I spent hours creating a pretty little sheet and then filled it out. I sat down with my calendar and figured out what days I'd have to eat easy meals, what nights I wasn't going to be home, etc. etc. Here's what it looked like when it was all said and done..
This is a guideline for what I'm eating this week. I should point out that it's not set in stone and I can change things whenever I want. For instance, I had a bagel and banana this morning instead of yogurt, granola, and grapes. I'm not gonna sweat it.
Using this sheet, I made a grocery list and went to the store. You'll notice on Monday I was going to make spaghetti squash. Well, I had never eaten spaghetti squash. It was going to be a new experience for me and I was really excited to try it.. Then I got to the grocery store..
I couldn't find the spaghetti squash and when I finally found it, they were not what I was expecting. But they were clearly labeled, so I did a quick shoulder shrug, grabbed two and went home.
When Sunday rolls around I start panicking about my squash. So I do what any other 23 year old does.. I called my mom.
|momma and i circa 1994ish|
My poor mother. She gets the best cooking calls from me. I called once and said "I bought raw chicken, now what?" True story. Anyway, I was really worried about my squash. So I called her, got advice, and continued on.
Monday rolls around, time for me to
|my mom and stepdad this past spring right before my stepdad dropped about 40lbs. and yes, my mom is old enough to be the parent of a child in their 20s. she gets that a lot. she loves it.|
Because even if my mom says something completely different than Google, she's my mom, so whatever she says wins. 9 times out of 10 I go with her cooking advice over a recipe's and 10 times out of 10 her way works just fine.
So I selected 375 degree oven. If it was a regular sized spaghetti squash, it'd need about an hour. Mine was not. I apparently selected the smallest spaghetti squash anyone has ever seen, yay me. So I choose about 30-45 minutes.
First I cut it in half, and scooped out the seeds.
For anyone who doesn't know, scooping out the seeds is exactly like scooping the seeds out of a pumpkin. I used a scoop and just scraped them out. Easy peasey.
Then I placed them on a cookie sheet to bake. Just the way they were. Uncovered with no oil or anything on it. Mom told me to.
When they came out I waited for them to cool enough so that I could hold and and I took a fork to the inside. Going from stem to stern.
The shells looked a little burnt on the bottom once I scraped all of the stuff out, but I don't know if that was wrong or right. Nothing tasted burnt, so I think it's fine.
I ate it with spaghetti sauce, chicken sausage, and mushrooms..
Verdict? I liked it. I didn't love it. I think I need to get used to it. Also, it wasn't pasta and it didn't taste like pasta, so as a pasta substitute, it'd be a bad one. I love me some carbs and so I guess in that way it was a little disappointing. The texture also surprised me. I thought it'd be a lot more.. mushy? Does that make sense? But it wasn't. It was actually kind of crunchy. Not like a raw carrot or something, but it definitely has a crunch factor to it.
I know that's sort of a ho hum post about spaghetti squash, so I'll leave you with this..
Last night I made Skinny Taste's Baked Spaghetti Squash and Cheese (inspired by Kassie's post about it) and it was amazing. I'm serious, it was SO good. No pictures because I was too busy