Last night I realized my new love for cooking. Maybe it’s because it’s cold and I don’t feel like venturing out into the snow. Maybe it’s the therapy. Maybe it’s because I just like to EAT! Whatever the reason, a few days ago I made chili (It’s not Tanya Brown’s Award Winning Chili, but it was good) and yesterday I made Spaghetti Squash with my mom’s homemade sauce! DELICIOUS! When I posted the picture to my Facebook Page, I had multiple people ask for the recipe. This is when I realized making a career of it might not be the best idea.
Here’s the exact recipe I sent to a few friends:
Spaghetti Squash cut in half, scoop out the seeds (like a pumpkin but leave the squash part) put the half in the oven. I did 375 for 45 min. Drizzle a little EVOO on it before you put it in. When you take it out, take a fork and pull the pieces. It will be stringy like spaghetti.
EVOO in a sauce pan with garlic, carrots (sweetens the sauce), onions, and I used Italian Seasoning. Mix around and then cover so the flavors all come together on med heat.
After garlic is a little brown and the carrots/onions are softer (about 5 min), add a half can of Tomato Sauce, pack of splenda, and whatever veggies or meat (make sure ground beef/chicken is cooked before you put it in) you like. Let it simmer together for about 10-15 min. Pour on Spaghetti. I add a light Laughing Cow Cheese on top too!
Recipes.com, Paula Deen, Rachel Ray, feel free to use my recipe…I understand if you want to make some adjustments to the way it’s written).