Our summer has been BUSY, and I don't get to cook as much as I'd like but I've been squeezing in some meals here and there to share with y'all!
Tonight's dinner was really good and super healthy.
Cut in half and remove seeds. Coat with olive oil and seasoning of your choice. (I used Beasley's Poultry Seasoning. It's great on so many things and is a perfect blend of garlic, onion, and turmeric.) Put 1/2 inch of water in the bottom of a baking dish and place halved squash face down. Roast for 40ish minutes until you can pierce with a fork. Remove and shred in the peel to create your spaghetti bowl.
All I did was thaw some Alfresco Bolognese and heat with some tomato basil sauce!
Sauté 1/4 pound bacon, diced, in a sauce pan. Add freshly snapped green beans. Cover with water and add 1 tbls of olive oil, a tsp of white vinegar, some s&p, and some rosemary. Bring to a boil and then simmer until they are done to your liking.
Slice your favorite bread like Grain + Honey's Original Sourdough and spread with the BEST butter, Wise Butter Shallot. My fave! Sprinkle with Beasley's Poultry Seasoning and toast at 400 degrees for 5-7 minutes.
Serve the sauce in the squash topped with Parmesan cheese with the green beans and the toast. That's it!
#harbinhollow #spaghettisquash #recipes #cleaneating #yum #eatyourcolors