Remember when I first roasted my spaghetti squash?
Well, the other half has been sitting in my refrigerator, waiting to be devoured. Last night, I finally gave in. After a long day of tests, it sounded like the perfect dinner.
I had two ideas of what to do with it, either saute it up with tomatoes or with green apples. And since I couldn’t decide and had A LOT of squash leftover, I riskily mixed the two.
Thankfully it worked, the sweetness of the apples and tomatoes worked really well together. And while I ate the majority of the squash, I still have about a serving left. Which equals lunch today! I’m still in love with squash (all kinds) and am a little sad that I used up my last bit, but this means I’ll just have to buy more. I’m thinking acorn squash is next…
I used a Granny Smith apple which is probably one of my favorite types. I love the tartness, and they almost always taste good, and not mealy like some apples get. Plus they hold up really well however you cook them and have a great flavor!
Just let the apples soften over medium high heat and then add in your spaghetti squash and tomatoes to let them warm up.
oh, and Happy Friday! Any fun weekend plans?