When I left home last week, I was given my body weight in squash, zucchini, and tomatoes. This was great, but I had to figure out innovative ways to use up the veggies.
Cooking up spaghetti squash doesn’t have to be a hassle. Aunt Brenda gave me the idea of just poking it with a fork a few times and putting it in the microwave for 10 – 20 minutes based on the size. It took about 17 minutes for the squash I used. All I had to do then was cut it in half length wise, scrape out the seeds, and then use the fork to create the spaghetti like strands.
I had purchased a few other veggies at Wegmans and decided that roasting them up and tossing it with the spaghetti squash to make a primavera was the best idea!
I used red bell pepper, baby carrots, onion, mushrooms, and zucchini. I coated them in a basting oil that I purchase from Wegmans and roasted them at 350 for 30 – 40 minutes.
With some leftover spaghetti sauce, a meatball, and sprinkle of parm, this veggie-licious dish came together!
Sorry about the low quality photos. My DSLR still wasn’t out of storage from the move. While the pictures may not be perfect, the dish was quite yummy. I’m going to try freezing my spaghetti squash and see if I can use it later. Has anyone ever tried this?
As far as an internship update goes: we spent a day on the University of Maryland campus yesterday getting our IDs, visiting dining services, and learning about online conferencing.
I’ll be happy for the weekend just because orientation is a lot of information!