Do you ever have those days where you haven’t gone grocery shopping in a week; whether it be from laziness, or you’re going away soon, but now you have no food left in the fridge. Since this exact thing happened to me today I thought I would start a new series of posts called ‘What’s left in the Fridge?’ I had a few main ingredients lying around, such as a Spaghetti Squash that needed to be cooked. I searched ‘Spaghetti Squash’ on Pinterest & found this recipe from Buzzfeed by Christine Byrne, all the credit goes to her for this amazing recipe. However, since I did not have all of the listed ingredients I had to improvise a little. Some of the ingredients that I have listed are different from the original yet most ingredients & the instructions are the same. I’ve listed the original recipe below.
I am not a person who craves healthy food for snacks or for meals; I am more of a ‘give me all your french fries’ type of girl. So Spaghetti Squash really isn’t my ‘go-to’ meal; but my mom gave me the orders to cook the squash before it went bad. I personally have never had spaghetti squash before, I figured the only way I could eat it is if I added a few things I like, such as bacon & goat cheese. It’s a super easy & I actually really enjoyed it, so I hope you all enjoy it too!
1 Spaghetti Squash
2 TSP of butter
Salt & Pepper
4 Slices of Bacon
1 TBSP Red Wine Vinegar
1 TSP Maple Syrup
1 bag of Brussel Sprouts (I didn’t have any spinach around so I added Brussel Sprouts instead)
Garlic & Herb Goat Cheese, Crumbled
- Preheat the oven to 400
- Cut the Spaghetti Squash into rings & remove all the seeds from inside of the rings. Drizzle olive oil on a pan lined with aluminum foil & place the Squash rings on the pan. Flip the rings on both sides so they are coated in oil. Sprinkle salt & pepper on both sides of the rings.
- Roast the squash for about 30 minutes. Once done set the squash aside to cool.
- Cut the ends of the brussel sprouts off & cut them in half. Wash them & add to a pan heated with butter & a bit of olive oil. Cook until browned. Cover for 2 minutes once browned until they are tender. Remove from pan.
- Slice the bacon into smaller strips & add to the same pan that the brussel sprouts were in. Cook until the bacon is crispy.
- The orginal recipe states to add Red Wine vinegar to deglaze the pan. Also, to turn the heat down low & add maple syrup. ( I don’t like sweet tastes in my meals so I added less maple syrup than originally called for)
- Gently with a fork peel away the squash from the outter skin. ( I was really surpised as how much you got out of one squash!)
- Add the brussel sprouts & squash to the pan with the bacon & mix well.
- Seperate the squash between bowls, top with goat cheese, & red pepper flakes if you’d like!
The Buzzfeed states that this recipe serves 2 yet I had some left over that my mom is going to have for lunch tomorrow!
I’ve really enjoyed writing & working on this post, it felt like I was playing my own little game of Chopped so I will definetly be posting more along the way!
Thanks for stopping by!
What’s your favorite ‘no food left in the fridge’ meal to make?