You know what? Sometimes life gets really busy. And I'm sorry that it has to be that way. But if it wasn't, well, then... I might have more time to blog.
I think its all about... oh yeah- prioritizing? Yeah. First things first. Well today is a first. Not only am I actually being diligent and posting, but I am posting a recipe that I made TODAY. As in a few hours ago! It is still in my stomach as I type.
I've never tried spaghetti squash before, but only heard pretty good things about it. It's literally shaped like thin, noodley strands that resemble spaghetti! I approve of anything resembling spaghetti and this is no exception. Super easy, very healthy, and incredibly yummy. It tastes just like pasta! That's all I have to say about it, other than you should make this.
Spaghetti Squash Marinara
1 large spaghetti squash
1 cup marinara sauce
1/2 cup minced fresh parsley (or 1 tsp. dried)
1/2 cup grated Parmesan cheese (I used shredded Italian cheese)
salt and pepper
Preheat the oven to 400. Use a large, sharp knife to cut the squash in half. Scoop out the seeds and place the squash halves facedown on a lightly greased baking sheet. Bake for 35-45 minutes, until the shells are tender enough that you can pierce them easily with a fork. Remove the squash from the oven and lower the oven temperature to 350. With a fork, scrape the squash strands from the shells into a large bowl. Mix with the sauce, parsley, and about two-thirds of the cheese. Season with salt and pepper. Place the mixture in a casserole dish, sprinkle with remaining cheese on top, and bake for 15-20 minutes, until the squash mixture is heated through and the cheese topping is golden brown.
Makes 4 servings
Nutrition per serving: 90 calories, 3.5g fat, 3g fiber, 11g protein, 11g carbohydrate
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