What’s Left in the Fridge?: Bacon, Brussel Sprouts & Goat Cheese Spaghetti Squash

Hi all!

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.

Buzz Feed Recipe

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!

Ingredients 

1 Spaghetti Squash

Olive Oil

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

Cooking

1. Preheat the oven to 400
2. 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.
3. Roast the squash for about 30 minutes. Once done set the squash aside to cool. 
4. 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. 
5. Slice the bacon into smaller strips & add to the same pan that the brussel sprouts were in. Cook until the bacon is crispy. 
6. 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)
7. 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!)
8. Add the brussel sprouts & squash to the pan with the bacon & mix well.
9. 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?

Holy Guacamole

Hi all & Happy Friday! I have never posted a recipe before, which just seems crazy because cooking is one of my favorite things to do! Now that I’m back home & finally back into my dream kitchen I can go back to cooking more normal things instead of just chicken & rice for every meal.

Now that it’s getting warm one of my favorite snacks to eat in the summer is guacamole, not only because the produce is finally getting into season, but it’s super easy to make! I originally found the idea for this recipe on Pinterest [I would love to give credit where it’s due but I can’t find the recipe anymore] I have changed the recipe a bit however, but the idea to add greek yogurt in the recipe was definitely the Pinterest users idea & I’m sorry I can’t give you credit!

Here is a list of the ingredients that I use for this guacamole recipe:

• 2 ripe avocados
• 1/4 cup plain greek yogurt
• 1/2 cup diced onion
• 1/2 cup diced tomato
• cilantro
• 2 tsp. chili powder’
• 1tsp. lemon or lime juice (I didn’t have any lime juice & helps with reducing browning)
• salt & pepper to taste

This recipe is super fast, it takes about 15 minutes total (unless your a super fast chopper!)

First, Cut the avocado, remove the pit, & mash the avocado in the bowl until semi-creamy I like a little bit of avocado chunks in my guac.

Then, add in the greek yogurt & mix well, add in your diced tomato & onions as well as the cilantro.

Now I didn’t state an amount for cilantro because I think its all based on personal taste. I add a lot of cilantro, about 2-3 bunches because I love the peppery taste that it adds. However, if you don’t enjoy the taste as much obviously add in less!

After everything is added in, now it’s time to add the spices! Add in the chili pepper & lemon juice (I didn’t have lime juice at home so obviously if you have lime juice use that instead) & then salt & pepper to taste!

Finally your guacamole is ready & your ready to share it with your fam & friends (or keep it to yourself, there’s no shame in that)!

Thanks for stopping by! If you try out the recipe I would love to hear how it goes!

Cheers,

Hannah