It’s the return of spaghetti squash!
I can’t tell you how excited I was to spot spaghetti squash in the produce section for a decent price over the weekend. I love the stringy squash and always miss it over the summer.
This evening I cut the squash in half and baked it (face down) for 45 minutes at 375. Once they were out of the oven, I flipped the halves over and let them cool for 15 minutes (at least!) before taking a fork to them.
You know the squash is done, when it takes little to no effort to fork the squash out of its shell. This one came out like butter. 🙂
Unfortunately I wasn’t as impressed with the chicken I cooked to go with the squash. It was pretty meh. I experimented with a sauce and it failed. It was still edible, but I wouldn’t pass the recipe along to friends (or attempt making it again).
Can’t win them all.
Earlier this afternoon I had a package of steam-in-a-bag edamame as an afternoon snack (Derek shared)
And I had the last piece of a dark chocolate bar for dessert.
You may have noticed that I’ve been cutting back in the dessert department lately. I’m the first to admit that my nightly desserts were getting a little out of control and I’m trying to reign the sweet tooth cravings back in. I’m not giving up desserts completely, just not having ice cream every night. I’m working on revamping my eating habits as I dive into “Operation Bridal Shape Up” (post coming soon!) and dessert is definitely one of my biggest weaknesses (I <3 dessert!).
Alright, time to sleep.