(Yes, there is a recipe further down... just let me brag for a bit!)
And here is my handsome husband, he's a natural!
We couldn't be more thrilled to be an Aunt and Uncle!
I could go on and on, but for now I will get back to cooking!
Last night I picked up a beautiful spaghetti squash. Now what was I going to do with it? I had no idea. But I new I wanted to play a bit since I had been out of my own kitchen so long. So here is what I did...
Stuffed Squash Boats
- 1 spaghetti squash (mine was probably 2.5-3 lbs)
- 1 lb ground beef
- 1/2 brick of cream cheese
- Onion, chopped
- Green peppers, chopped
- And whatever other veggies you're craving, chopped :)
- Seasoning (I used crushed red pepper, garlic powder, and salt & pepper)
- Make a slice in the squash but don't cut all the way through. Put in the microwave for 8 minutes to soften.
- Throw your ground beef in a skillet and begin to brown. Season with whatever you have!
- In a seperate skillet, sautee veggies
- Once your squash has cooled, cut it in half the long way. It will look a bit like a yellow pumpkin inside. Scoop out all of the seeds and stringy stuff. Discard.
- Add your cream cheese to the ground beef and make sure it is well mixed. Then add your sauteed veggies so that it is one big delicious skillet of goodness.
- Back to the squash - the halves should look like little boats by now. With a fork, pull across the inside of the squash so that the "spaghetti" comes out. Put in a bowl. Do this for both, but leave a decent shell.
- Now mix the "spaghetti" in with your meat mixture.
- Take the spaghetti meat mixture and pile into your squash boats.
- Place in a glass baking dish and bake for 30 minutes at 350 degrees
- They should look like this going in:
- And when they are finished they will look like this:
Please excuse the blurry final photo. But that's it! Stuffed squash boats! I will definitely make these again, but I think I'll play with the flavors a little more. I loved the texture, but something was off. Perhaps it was the cream cheese?
Another experiment in The Rookie Chef's kitchen :)