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Baked Spaghetti Squash with Summer Vegetables

7/22/13


I am iPhone blogging.  Is that ghetto or desperate or totally awesome?  I can't decide.  All I know is, I MISS MY KITCHEN!!  *Sigh*  Well, as we all exercise patience in awaiting the Royal Baby's name (yup, capital B) (also I think it should be Simba) I suppose I can keep waiting nicely too.  In the meantime, make this easy side dish:

Bake a spaghetti squash for roughly 30 minutes at 350.  Slice in half and remove seeds.  Shred the "spaghetti" with a fork and place in bowl.  Set aside.  Heat a tablespoon of olive oil in a large skillet over medium heat.  Add diced summer squash (yellow and green varieties) and chopped tomatoes.  Sauté for 5 minutes.  Add some frozen corn and cook for another minute or so.  Toss in spaghetti squash and season with salt and pepper.  Place everything in a greased baking pan and top with queso fresco (or feta) and bake for 20 minutes at 350.  Sprinkle with chopped cilantro and red pepper flakes (optional).  YUM.  Maybe they should name the baby Yum?


5 comments:

frizz said...

This looks like real spaghetti. Yum. Also, I have had "Circle of Life" stuck in my head now for the last few hours. I'm hoping for something more civilized - perhaps Lady Gaga?! - (NO!) soon.

tara said...

iPhone blogging is totally awesome and not ghetto at all. This looks delicious!

Anonymous said...

have been inspired by the nuking of soft boiled egg earlier so in this heat trying microwaving veg - newest discovery: corn on the cob. Yum - no grill, no waiting just scrumptious!

Linda Bick said...

This looks delicious.

Anonymous said...

Another fun recipe I'll have to try! I am such a fan of your blog and feel like I have been following it forever. I was saddened, however, to see the word "ghetto" thrown into your post. It's such a divisive term, evoking many negative connotations for a lot of people. I love your voice in your blog posts and find myself laughing out loud on the regular, but I just wanted to share a counterpoint. All the best, BJ.

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