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Spaghetti Squash

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This post’s alternate title is “Period Panties are for Quitters.”

I’m trying really hard to act like a sane human being, but this morning I left my coffee at home and almost cried at the lack of caffeine. I would’ve gone back for it but I was too busy having what could best be described as a hot flash so I let it go. Then after sitting through a conference that made me want to poke my eyeballs out I returned to the office to tear into what I thought was a pan of chocolate eclairs but turned out to be Eileen’s frozen vegan lasagna. COME ON EILEEN. Almost cried again.

And since all I want to do right now is take my raging hormones straight to Cherry Berry for a tub of all the chocolate flavors covered in all the chocolate toppings, let’s just talk about spaghetti squash because that’s way more stable.

I racked up on produce at the farmers market last weekend and am determined to not waste any of my bounty so I roasted up the spaghetti squash and topped it with a vegetable-heavy sauce of: roasted red pepper, tomato, garlic and green onions.  And if you think I have not been eating it with a soysage you are WRONG.

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For the sauce I just roasted the red pepper under the broiler (but not before trying and failing to roast it on my electric stove, Food Network style, and setting off not one but two smoke alarms) and then sauteed it with tomato, two green onions and one clove of garlic. Season with salt and pepper and serve with spaghetti squash.

How to Prepare Spaghetti Squash

I’m not kidding I’m going to Cherry Berry. See ya.

IN OTHER NEWS… I’m currently watching Extreme Weight Loss and got tweeted by Chris Powell¬†AND Rocco Dispirito, which is what we in the social media world call “awesome.”

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