I’m already bummed about this post because I forgot to take pictures. But here, I will draw you some.
The finished product:
What you need:
The hard part:
The easy part:
The fun part:
And as if the illustrations are not explanatory enough…
1 medium or large spaghetti squash
1 tomato, chopped
1 cup frozen spinach, or fresh equivalent
1 3/4 cup whole milk
5 tablespoons butter
1/4 cup mozzarella cheese
2 tablespoons flour
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon oregano
4 boneless chicken breasts (optional)
Preheat oven to 400 degrees. Using the largest knife you have, attempt to halve the squash lengthwise. If you know anyone stronger than yourself, preferably a lumberjack, ask them to do it. Once halved, scoop out the innards (I know, sorry), preserving the seeds if you so wish to later oil, salt, and roast them at about 350 degrees for 12 minutes, flipping half-way through.
Place the two halves with the inside facing down on a baking sheet. Fill the baking sheet with 1/2 inch of water and bake squash for about 40 minutes.
Meanwhile. Drink some wine. Then when the squash has about 20 minutes left, put the milk, butter, cheese, flour, salt, pepper and oregano into a sauce pot on medium heat. Stir well, bring to a boil, stir, reduce heat and stir until you’ve reached the desired thickness. Feel free to add more flour to your liking. Defrost the spinach, chop the tomato and add to sauce. Keep warm on low heat.
We prepare our chicken on the stove top, and by we, I mean my husband. He trims it, coats it in salt, pepper and a little onion powder, then sizzles it in coconut oil. Note: Coconut oil is the only oil you should heat, as it does not degrade into free radicals at high temperatures.
Prepare your chicken how you please (or not at all) and then chop it into small pieces.
When the oven timer dings, remove squash from the oven and carefully, carefully! flip the squash on it’s back. Cool about 10 minutes.
Using a fork, scrape the insides of the squash. The meat should pull away in strips resembling noodles. Serve squash topped with sauce and chicken. I further accompanied this meal with a few steamed spears of broccoli, which I guess you’ll do too unless you’re cheap.
Then (if you have dinner guests) try to convince everyone they are really eating noodles. Or ask them how they like the noodles and see if they question it. If they question it, throw your own plate against the wall in outrage.
Yields: 4 hearty servings with some left over
Heartfelt apologies concerning the “art.”
This has been a Recipe Wednesday post.
Happy cooking. May health guide you.