Hey friends! How are you doing tonight??
I had a lovely time after I got home from work last night. My friend, Jordan, whom I refer to as my little brother so often that people actually get confused and think we’re siblings, turned 21 at midnight last night! So, of course, that required taking a little trip out to the bar to celebrate and have some drinks with him. I’ve been waiting for him to turn 21 for quite a while, so it was nice to be able to go hang out and watch him have an awesome night.
Between getting home from work and heading out to the bar last night, I decided to make myself a fun little dinner. I mentioned a few days ago that we bought a spaghetti squash at the Chimicum Farm Stand.
Well, I finally decided to bust it out and cook it. Mind you, this was my first attempt at spaghetti squash, but it’s super simple, and I definitely think it turned out great!
Spaghetti Squash Marinara
(Adapted from 1000 Vegan Recipes)
- 1 whole spaghetti squash
- 2T EVOO
- 1 garlic clove, minced
- 2 cups marinara sauce
Then, scoop out the seeds and guts. Scoop out the stringy flesh of the squash into a bowl using a fork, and toss the shell.
In a large skillet, heat the olive oil and toss in the minced garlic. Once the garlic begins to cook, add your squash and marinara sauce. I used Walnut Acres organic tomato and basil spaghetti sauce, but any brand will do.
You can also create your own.
Check out the steam coming off that baby!
Serve and enjoy!
There were plenty of leftovers, but post-bar I came home and devoured all of them.
Kind of a bummer, I was hoping to take them to work today! No big though.
What’s a food that you have never tried, but really want to?