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I can’t think of something more appropriate for eating during this time of the year than my Autumnal Spaghetti Squash! 🍁
Spaghetti squash is good for you, and it’s like eating a big bowl of spaghetti that has an autumnal squash flavor!
I like to serve this in the actual squash, but you could also scoop it out and serve it on a plate, I just think it’s a bit more fun to eat in the squash!
Ingredients 🛒
• 25 oz of autumnal harvest sauce
• 1 spaghetti squash
• salt and pepper, to taste
• 1 Tbsp extra virgin olive oil
• 16 oz shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 Tbsp chopped parsley
Directions ✍️
• Preheat oven to 400F.
• Slice the spaghetti squash in half lengthwise and then scoop out the seeds. Season the inside of the squash with salt & pepper and a drizzle of extra virgin olive oil.
• Place the slices cut side down onto a baking tray. Poke a few holes around the squash. Bake for 30-35 minutes, or until the squash has a light brown color on the outside and is fork tender.
• Carefully remove the squash from the oven and flip the slices over. Take a fork to scrape the inside of the squash to make the spaghetti like strands. Pour in autumnal harvest sauce along with a generous sprinkling of mozzarella and parmesan cheese into the squash. You can also scrap all the strands out of the squash and place onto a dish if you would rather not eat directly from the squash.
• Place the squash back in the oven and bake for 5 minutes, or until the cheese is melted.
• Garnish with fresh parsley.
• Serve up and enjoy!
Bon Appétit! 👨🍳