Buenos dias! No work = sleep in day (woo hoo)!
Made a nice big frothy mug of coffee this morning. Yum yum yum. I spent the next few hours doing errands around the apartment…and I didn’t even realize how much time had passed until my stomach started growling around 2 pm. Whoa! Late lunch much?
Then I had one more piece of bread (caked with delicious Sabra)…
And then a GN veggie burger…with a (large) dollop of hummus on top 🙂
I only sorta knew what to expect when I cut it open (which was a serious feat in and of itself)! The outside was way tougher to penetrate than I expected (that word will always sound dirty).
Here’s the inside, seeds and all.
Before and aftershot. Scooping is not so fun. Reminds me of carving pumpkins. You just want to get it over with so you can start the fun part. Ordinarily I would have saved the seeds to bake (just like I did last year with pumpkin seeds) but there really weren’t enough to make it worthwhile. And I’m lazy. 😉
Here’s one half cleaned out and ready for the oven…
the second half was a bit bigger, so I cut it in half so the pieces would all cook evenly.
Here they are all ready in the pan (along with approx 1 cm. of water).
I don’t know how long they were in the oven, I just kept checking on them until the skin was soft enough to stab with a knife.
Look how the insides are just naturally stringy! So cool!
Once it cooled I started scooping out the flesh.
BEAUTIFUL stringy noodle-y spaghetti squash!!
Here’s a view of the inside mid-scraping.
And here are the skins all hollowed out.
Plus some of Brad’s organic pasta sauce (tomato basil flavor).
Below is the first plate all together.