Spaghetti squash: – Put in microwave for for mins to make it easier to cut. – cut squash into two lengtwise and scrape out the seedy stuff. Put skin side up on a plate. Poke alot of holes in squash with knife. Microwave for 7 mins and let rest for about 10 mins. Repeat with the second half. When the squash is cool enough, drag the fork on the flesh to get “spaghetti strands”.
Ricotta tomato sauce: – Put cherry tomatoes and ricotta in a baking dish with a little bit of oil. – Cook for about 20 mins on 210 celsius. – Take out of the oven and sprinkle fresh basil, salt and pepper. – Blend by hand or with a hand mixer.
This is not a full meal, but my veggie meatballs are upf so not in the picture, hehe.
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Spaghetti squash:
– Put in microwave for for mins to make it easier to cut.
– cut squash into two lengtwise and scrape out the seedy stuff. Put skin side up on a plate. Poke alot of holes in squash with knife. Microwave for 7 mins and let rest for about 10 mins. Repeat with the second half. When the squash is cool enough, drag the fork on the flesh to get “spaghetti strands”.
Ricotta tomato sauce:
– Put cherry tomatoes and ricotta in a baking dish with a little bit of oil.
– Cook for about 20 mins on 210 celsius.
– Take out of the oven and sprinkle fresh basil, salt and pepper.
– Blend by hand or with a hand mixer.
This is not a full meal, but my veggie meatballs are upf so not in the picture, hehe.
That looks delicious