Spaghetti squash is one of my favorite foods to make because it is so versatile and can replace almost any source of Carbs in recipes, plus it is simple to make and healthy!
First preheat your oven to 400 degrees. While the oven is heating up, use a large knife to cut the squash in half length wise. There will be tons of stringy gooey flesh and seeds which you will need to scoop out with a spoon. Once that is complete, line a baking/ cookie sheet with foil and place the spaghetti squash open side up. A tablespoon of olive oil should be rubbed inside and on the cut side of the squash. Crack some fresh black pepper and sea salt onto the squash. Then bake in the oven for 45 minutes to an hour depending on the size of the spaghetti squash. What you are looking for is a slight give in the skin when pressed firmly. Once the squash is out of the oven, let cool and the use a fork to rake out the flesh inside. You will notice that the squash looks similar to pasta. You can put your favorite pasta sauce onto it or use it as a base in pretty much any casserole that calls for potatoes or pasta in the recipe.
Roasted Asparagus with Parmesan Cheese
This recipe is super simple with minimal ingredients that everyone is sure to love. What you will need is as much asparagus as you want, olive oil, garlic powder, sea salt and shaved parmesan cheese. First, preheat your oven to 420 degrees. While the oven is heating up, wash and cut the hard bottoms off the asparagus. Next lay the asparagus in a single layer on a cookie sheet and drizzle with olive oil. Sprinkle as much or as little garlic powder as you like, a couple cracks of sea salt, and then use your hands and massage all that goodness into the asparagus. Once the asparagus is covered, put the cookie sheet into the oven for 15-20 minutes depending if you like your veggies soft or with a little crisp. After the asparagus is done roasting, sprinkle shaved parmesan over the whole pan. Enjoy!
Man Pleasing Chicken
To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Six thighs came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated. Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!
recipe from “The I ” by Cherie Mercer Twohy.