One of the first recipes I ever put up on my blog was this delicious Butternut Squash Soup. It was a comforting fall soup then and it still is today. Plus the recipe desperately needed new photos. Watch the video of me making the soup below. That face I make..Read More
My first food blogging conference is under my belt. I have met so many incredibly talented and inspiring women over the past few days! And for once I didn't feel like a freak photographing the plate of food sitting before me. :)Read More
Dishes optional! Grab a fork and dig in!
'Tis the season for squash. I see squash everywhere I look. I have even been receiving squash-related recipes in my email inbox almost daily. As I stood in checkout lane number three at the grocery store last weekend (Elijah never lets me forget which lane we visit), I spotted a magazine with, gasp!, a squash on the cover! And ooooohhh, did it look delicious! I am not one to typically purchase magazines, but I swiped this one up and prepared the squash recipe a few days later. It turned out to be as delicious as it looked. I sat on the floor of our living room and ate it all by myself! Both halves!
So, if you are a squash lover like I am, give this recipe a try and check out my Butternut Squash Soup while you are at. It is comfort food, at it's finest! Fall in a bowl!
Purchase a spaghetti squash at the grocery store. If you don't know what a spaghetti squash looks like, it is long and yellow like the one in the photo below.
There are a couple different ways to cook spaghetti squash:
1. Cut squash in half lengthwise, remove seeds and bake for 45 minutes in preheated 350-degree (F) oven.
2. Poke holes into squash with a fork and microwave on high for ten minutes. Let cool for five minutes. Cut squash in half lengthwise and remove seeds with a spoon.
I am usually in a hurry, scurrying around with with two little ones at my ankles. Or, one at my ankles and one strapped to my chest. Anyhow, the faster, the better in my world, so I opt for microwaving.
While my beautiful yellow squash is being cooked in the microwave, I prepare a filling to go inside of it.
Mix together in a small bowl:
3/4 cup shredded mozzarella cheese
2 small chopped tomatoes
2 Tablespoons fresh basil, broken into pieces
3 Tablespoons parmesan cheese
When the spaghetti squash is finished cooking and cooling, scrape the insides with a fork to create strands.
This recipe doesn’t use Spaghetti Sauce, but you could change it up with a delicious red-sauce that’s perfect to incorporate veggies into! The Instant Pot Spaghetti Sauce is the perfect recipe, quick to make but doesn’t lack in flavor and will delight your taste buds!
IF YOU LOVE SPAGHETTI SAUCE, THIS INSTANT POT SPAGHETTI SAUCE VIDEO TUTORIAL IS FOR YOU!
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!
Fill the insides of both squash halves with the prepared filling.
I used the squash "boat" as my bowl and dug in with a fork. I suppose a more refined individual might scoop everything out and put it on a plate? Whichever manner you choose to consume this tasty squash, enjoy!