I don’t just follow recipes to the letter. I use recipes as a guide. I experiment and find out what works best. I also use my culinary experience and over 30 years of healthy cooking to tweak my recipes. I test the best way to cook food items. My mission is to optimize the foods natural flavor. What Ive learned about spahetti squash is that you 1st have to cook it flesh side up. This allows the top surface of the spaghetti squash to caramalize. Then you need to cook it flesh side down. Failure to do this will result in a very mushy spaghetti squash.
You don’t want mushy spaghetti squash. Instead, it will have a texture closer to angel hair pasta. I dont brag enough about my cooking but Im pretty dang good at it. I put a lot of effort and passion when I prepare my food. You get someone who genuine loves food and prepares it in a loving and caring way. Thats what you will get, if you ever get a chance to have my food.
WHAT YOU WILL NEED: 1 sphaghetti squash, extra virgin olive oil (1st cold pressed), pink Himalayan sea salt, black pepper.
- Preheat the oven to 375 F.
- Cut your spaghetti squash in half using a sharp chef’s knife. Having a hard time cutting it in half? Then poke holes in it with a fork then warm it up in the microwave for for 3 minutes or so.
- Remove the seeds with a spoon.
4. Season with pink Himalayan sea salt and black pepper. Drizzle on your olive oil
5. Bake for 15 minutes flesh side up at 375F using a stainless steel cooking pan. As you can see the caramelization process has started to occur. You see it’s the browning of the natural sugars in the spaghetti squash that is going to give it its natural sweet and nutty flavor.
6. Bake for 15-30 minutes flesh side down at 375F. You have to adjust the cooking time depending on who small or large your spaghetti squash is. I’d check every 10 minutes or so to test the texture. I tend to cook mine al dente so when I reheat it, the texture is perrrrfect and not mushy.
Last night I had a Tumeric Latte. Oh my goodness. You talk about yummy…. For my tumeric latte, I used coconut milk, coconut oil, tumeric powder, ginger powder, cinnamon powder, nutmeg, cardamom and pure maple syrup (optional). All the spices I used were in the powder form but I can not wait to use fresh ginger, fresh tumeric and whole cardamom.
I’m particulary excited about tumeric because it has antioxidant and anti-inflammatory properties. It also helps to alleviate symptoms of arthritis and digestive disorders. Tumeric is packed with manganese, which helps with wound healing and regulating your blood sugar levels. Who knew tumeric had all those health benefits.
I’m happy to be home from my conference in Cleveland Ohio. It was a very nice conference but I miss mine and my daughter’s food. I made an egg fritata and my daughter made crispy potatoes. Cooking really is not hard. If you can’t cook, get a great cookbook with a little olive oil. All of this is topped off with sauteed mushrooms, baby spinach, onions and fresh grape tomatoes. I’ve been eating healthier for over 30 years and I hope I inspire others to take charge of their health.
Btw, the red stuff is Sriracha sauce.
While traveling from Cleveland Ohio to Louisville I had a layover in North Carolina. I visited this fastfood restaurant Currito – burritos without borders. They had burrito bowls from around the world, including mexico, America, middle east, indian and thailand. Of course I played it safe and just ordered teh traditional mexican style burritto bowl. This inspired me to start meal prepping burrito bowls to represent different cultural groups. I am so excited about this. Featured here is my version of a thai bowl. This bowl has a nice blend of brown rice, sauteed veggies (red cabbage, napa, red onions, bell peppers, carrots, sesame seeds, spices), crushed roasted peanuts, green onions, cilantro, edamame pods. This dish is so super easy to make.