Spaghetti Squash, cut in half length wise and sprinkled with salt, black pepper and red pepper flakes and a drizzle of olive oil
Turned upside down on the 1/4 sheet pan to create a steam pocket, baked in the over at 425° F for 30 minutes or until the fork separates the flesh into strands as shown above
While the squash bakes, in a pan I cut 2 Morning Star Farms Mushroom burgers into cubes and seared them on all sides to create a nice texture, then added a can of Italian Stewed Tomatoes with Basil, Garlic and Oregano. Simmered for a few minutes, then added 2 tablespoons of Ricotta, 1/4 cup of chopped Parsley from the garden and salt/black pepper to taste.
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