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| set oven to 350* |
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| split spaghetti squash in half and remove seeds with a strong spoon: warning!! you will bend spoons with this |
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| we then take our sweet potato- peel it, then cut it into the sizes you desire- tonight i went with the "fry" shape |
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| next line your sheet pan with foil (because who wants to scrub that??!!) heavily salt and pepper the inside of your squash + 2 tsp (ish) of butter or oil and some small dice onion- i think i used about 2 tbs in each |
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| nommmm nommmm nommmm |
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| my sweet potato fries- on the foiled sheet tray i tossed it in olive oil (not extra virgin, if you can help it- too fruity- use a neutral oil- canola, veg, or regular olive) and salt and pepper you want to put these in the oven for 30 minutes- i added them at the same time i put the squash- just pull them out earlier- i broiled them until they were crispier as i finished pulling the flesh from the squash skin |
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| left over onion for the spinach |
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| note: i used about half a stick of butter for this whole meal- i consumed half of this tonight- thus i only actually consumed 2tbs of butter- and butter makes everything better |
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| butter in the pan for for spinach |
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| add onion + salt (initially)- you want to sweat it to soften, not brown |
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| frozen spinach = amazing! *and cheaper* |
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| the sweating onions... |
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| once the onions are soft *5 minutes or so* add the spinach and about 2 tbsp of water *it will evaporate* |
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| roasting squash...nom nom nom...for 1 hour or until it pulls away from the skin easily |
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| flesh pulling away from the skin...nommers |
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| dinner- i ended up adding maple syrup to the potato... |
well JB- i hope you enjoyed reading about my dinner- i hope you do this sometime :)
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