So the sun decided to finally show up near the end of last week and Rico and I grabbed the opportunity to make something light and herby for Spring–nice and cliche. I was too lazy to defrost the chicken in the freezer and felt sorta bad making another protein without doing so first, so I went for the old “god my woman self wants carbs and pasta, so I’m gonna try to trick it with spaghetti squash” trick–because we all know that’s an old trick. The following recipe is basically stolen from Emeril Lagasse with a few Rico/Jess tweaks.
I’m getting better at this whole picture thing. Just ignore the remote in the top right corner, our little secret.
Herbed Spaghetti Squash
Ingredients:
- 1 small spaghetti squash, ours yielded about 600 grams cooked
- 2 1/2 tablespoons light butter (Ours is 40 calories a tablespoon.)
- 1 tablespoon finely chopped parsley
- 1/2 teaspoon dried basil
- 2 teaspoons chopped fresh scallion
- 1 cup baby portobello mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Olive oil Pam
Preheat oven to 400 degrees. Slice the spaghetti squash in half. Empty the seeds out of the squash like you would a pumpkin before you carve it. Put the squash halves face down on a greased sheet pan; bake for 40 minutes. When it’s done, the skin and the inside should have darkened and the flesh should pull out of the shell quite easily. The squash will be fork tender and browned around the edges.
While the squash is cooking, heat a pan with some olive oil Pam. Cook the mushrooms until they brown and become tender. When the squash is done, pull it from the shell with a fork into a bowl. Reheat the pan holding the mushrooms and add the butter, herbs and salt and pepper. Heat quickly, then combine with squash. Mix well and enjoy! This recipe creates 2 servings, each about 150 calories.
OK, I know this is a meal related post, but if I had room for the above in my apartment, I think I would live on ice cream. Then, I would probably find a way to make the lowest calorie ice cream ever and die from malnutrition or an overdose of calcium and vitamin D. Then again, Michael Jackson found a way to live for 50 years (way beyond his expectancy) on just happiness, dancing, and plastic surgery, so I may have a chance….
