Happy Sunday! Bonus Post All About Food!

This week, Katelyn and I have been sharing what we are doing to express our creativity. For both of us, this creativity includes cooking. We are by no means trained chefs, but we do both enjoy food and experimenting with recipes. So for our bonus post, I am sharing a meal I created this week.

This meal is a variation of multiple recipes I found online (probably Pinterest. As I said Friday, it’s a major source of inspiration and motivation for me to try new things.). The first time I made spaghetti squash for my husband, I was so worried he would hate it. But he loved it! Since then, I have played around with different recipes and ingredients to add variety into our meals. Here’s what I prepared Tuesday, made entirely from what I already had in my kitchen. I try to use all of the ingredients we have without being repetitive and boring. This also helps us save money. I was able to use almost every ingredient for more than one meal. 

Ingredients: ½ spaghetti squash, 3 oz. crumbled goat cheese, 1 tomato, bundle of asparagus, 5 slices bacon (or more if you want- this is all I had left from previous meals), 2 eggs, olive oil, salt and pepper. 

Cut squash in half, brush with olive oil, salt and pepper. Place upside down on a cookie sheet or in a baking dish. Bake at 400 degrees for 30 minutes. (The squash should have a sticker with baking instructions that you are free to follow. I lost my sticker and looked it up online. I found quite a few ways to bake it and sort of mixed them together to create my own.)

As the squash cooks, dice tomato. Cut off ends of the asparagus and discard. Slice remaining asparagus into halves.

When squash is almost finished, fry bacon and set aside. Boil asparagus in water for 4-5 minutes. Fry eggs in the bacon grease (or you can pour it out and be healthy. But it tastes so much better this way!!) I fry them ‘over-easy’ because I love what I have always called “dippy eggs”. Plus it makes a sauce for your pasta. 

Use a fork to scrape cooked squash from the rind (gourd? I’m not going to lie- I have no idea what it’s called). One squash makes so much “pasta” that I go ahead and save half of it for another meal. 

Mix squash, bacon, tomatoes, asparagus, and crumbled goat cheese. The cheese should melt in the hot pasta. Plate. Top with a fried egg. Enjoy! And don’t forget to let me know what you think!!