Hey guys! A couple of days ago, I came up with this recipe using Spaghetti Squash.
A little back story on me in the kitchen. Ready? Go…
- I LOVE to cook: I’ve been this way since I was a tiny child. My father used to sit me in the kitchen with him as he prepared meals and he would talk to me as if I was the the audience of his very own cooking show. I love him. I love food. I love to cook.
- I half-ass recipes: When I look at a recipe, I’m skimming it to get an idea of what they did. I look for what to preheat the oven on and how long to let the food cook. Other than that, I’m winging it and tossing my own spin on EVERYTHING.
- My cook book would be frustrating: My friends and family always tell me that I should create a cook book but my answer is always NO. I suck at measuring things out and timing things. What’s a recipe without that essential info?? A sucky one, I’m sure.
So here is my Picturecipe (yes, I just did that! It’s a thing now) for Spaghetti Squash Stir-fry.
* Don’t ask how much of the veggies I chopped because I don’t even know. What I do know is that I only ended up using HALF of the Spaghetti Squash after it was roasted because I live alone and it makes a TON of noodles.
*Step Four explanation: When I extract the seeds from the squash, I keep them in a bowl to salt and roast in the oven at 400 degrees. I drizzle them with a bit of Extra Light Tasting EVOO and leave them in the oven for 6 minutes…yeah, that’s one thing I DO time. Lol. But you can throw them out if you aren’t interested.