And it begins...

I have been struggling to find the ambition to make quality dinners ever since I've had to change from making for two down to one. But since I developed this gem today, I thought I needed to make a blog worthy meal to kick it off.

I've been hearing about and wanting to make spaghetti squash for a while, so after brainstorming a few different ways I decided to give it a go. I of course got cooking details from my Ma and even made her stay on the phone with me while I cut the squash in half and prepared it for the oven to make sure I was doing it correctly. After a small recap on what I was gonna make I was ready. 

Chicken and Spinach Spaghetti Squash

Preheat oven to 375

Cut squash length wise and scoop out seeds...but don't trash them!! 

(Scroll down to see what I did with those guys)

Put an inch of water in a baking dish and put the squash open side down

Cook for 40-50 min, or until tender. 

Carefully flip the squash over and fork the squash to make an edible boat. 

Now the fun part! This boat can be filled with practically whatever is the craving of the night. I was already prepping chicken breasts for the week, so I went with that and some sautéed spinach. I tossed it all in the boat and topped it with Parmesan cheese and put it under the broiler just to melt. Touches of salt, pepper, garlic powder and EVOO and it was done!

Now I don't know about y'all but a meal wouldn't be finished without a little taste of sweet. Just grab those squash seeds out of all the gunk and treat them like pumpkin seeds. 

 Give them a quick rinse and toss in a bowl. Melt a little butter to coat and season with cinnamon, nutmeg, and sugar. Lay out on a greased sheet and put in the oven for 30 minutes at 350 degrees.

All of it was a winner to my taste buds and I got the picture approval from the everyone on the board [Erin, Lyndsy, Ma, and Jon], and thats all that really matters to me!