So rather than not post anything tonight I will at talk about what I attempted to cook tonight. Tonight I decided to try sautéed spaghetti squash. I had never attempted before and honestly didn't really think about it until I read it on a menu at a restaurant. So I did a little recipe searching prior to attempting to confirm most agreed upon method of cooking. I decided I would still plan on sautéing vegetables and sausage in a pan but then would add the squash to the mix then add sauce. I was curious if it would taste different than just putting a vegetable/sauce mixture over the spaghetti squash.
I was still too lazy to roast in an oven for 30-45 mins so I went with the usual half of squash in some water in microwave for 10 mins. I did let the squash sit for 5 mins prior to putting into sauté pan however I put it with all of my other sautéing vegetables. The meal was not bad by any means but it has a lot of additional liquid...almost watered down. So I just have to work on how to avoid the additional liquid.
I'm intrigued buy the sautéing aspect of the spaghetti squash and curious if will take on even more flavor. So I will promise to keep at it and continue to post until I figure out what works best! I may have to plan ahead and try the roasting in oven!
Hopefully the testing phase will NOT take as long as my french baguette learning process. That was weeks of at least 2-5 baguettes made each weekend (that's 2 rounds of dough to be prepared).
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