I am so glad the squash came with a sticker that had cooking instructions. First I cooked it in the oven at 350 degrees for about an hour. The sticker said 45 minutes but even after an hour I think I should have cooked it a little longer. It had a little crunch to it. I liked it fine but I assumed it would be mushier. And pulling it out was totally cool.
I heated 1 1/2 Tablespoons of olive oil over medium heat and added three crushed cloves of garlic. I added cherry tomatoes (maybe 1 or 1 1/2 cups) that were quartered. Then I added 1 1/3 cups of sweet peas. I stirred in the spaghetti squash hoping it would cook a little more. Finally I added the kosher salt (I like salt so I added a bit more than most people probably would) and 5 Tablespoons of the Pecorino Romano cheese.
Husband's Verdict: He told me he had no interest in eating it. He had never heard of it but he said he would try it. It smelled so good, he had to. He ended up eating a big helping of it and said he would eat it again. He even thought it would be good for his dad to eat (who is diabetic).
My Verdict: Yum (I was also really hungry so it may have tasted better than usual). I am excited to cook this in another way to. It is also a TON of food for very few calories which I am always looking for. I am a volume eater. I did not get this recipe from any source, it just sounded like things I wanted to eat today.
Fun fact: while researching things for this recipe I discovered that to burn off 8 ounces of spaghetti squash, you only have to walk for 7 minutes. Giddy up! That is what I like to hear. So why did I work out so hard today?
This was some work for me for the past day or so but it was great fun. I picked up more magazines today with healthy recipes in them. I will look to see what tasty adventure next week will bring. Hope you have a super week. I am so tired, I will read and comment on your blogs tomorrow! Sleep tight.