If you’re looking for in season produce, squash is great during fall.
In the past, I’ve always had spaghetti squash as a side dish. For this recipe, the spaghetti squash is the main. The first step is to cut the squash in half and clean it out. It is baked in the oven for 45 mins.
While the squash cooked, I prepared the rest of the ingredients.
Once the squash was done, I scraped the flesh into a bowl and set it aside.
The next part is to cook up the onion and garlic in a pan. Once they are soft, the tomatoes are added in.
When the tomatoes are soft, the spaghetti squash is mixed in.
After the squash is warmed through, the dish is taken off heat and the Parmesan and basil is added. And voila! The meal is ready to be served.
I loved this dish! And Matt did too. I was hoping Chloe would too, since she likes noodles. But apparently she wasn’t fooled. Darn!
I was worried this wouldn’t be sufficient as a meal. But I was wrong. I was full but wanted to eat more because it was delicious. I will be making this again very soon!
My daughters second birthday was the other day. For her party, I made cupcakes with buttercream frosting.
This recipe was easy to follow. I let my butter sit out for a couple of hours to soften. Then I put it in the mixer for a couple minutes.
Next I added the icing sugar and put the mixer on low until the butter and icing sugar were combined.
The last step was to add the vanilla and heavy cream. The recipe called for 3-5 tablespoons of heavy cream. I think I used just over 5.
Once the buttercream frosting was ready, I split it into two containers. Using gel dyes, I turned one container of frosting pink, and one blue.
My taste tester approved!
Do you have a go to recipe for frosting?
What is your favorite kind of frosting?