Spaghetti Squash Stir-Fry

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…

  1. 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.
  2. 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.
  3. 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.

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