Shannon has been making spaghetti squash look amazing the last few weeks. After our dinner plans had to be altered because our afternoon errands took too long and Matt had to be at work at 6:30 pm, I decided to make spaghetti squash a la Shannon.
I first microwaved my entire squash for 5 minutes to soften it up a little. Next, I sliced it in half and stuck each half in the microwave for 7-9 minutes. When done, I took out the seeds and started shredding.
Next up – the fun part. I took the rest of my spinach
added it to a hot skillet and sautéed until wilted. Then I added one can of Muir Glen Diced Tomatoes (drained), spaghetti squash, some frozen peas, dried basil, garlic powder and two Laughing Cow Light Swiss Cheese wedges
I cooked until the cheese melted and everything was warm.
Served with a healthy heaping spoonful of parmesan cheese.
All I have to say is hats off to Shannon – this is a great – and extremely filling dish. I love the way the Laughing Cow cheese melts – creates a creamy tomato sauce.
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Homework and heating pad for me tonight. This back better get better soon!
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I love laughing cow! It makes the most amazing veggie wraps. Hope your back gets to feeling better!
I hurt my back too! I’m heating up the pad as we speak…super Saturday night!
I hope your back is better soon.
I had “Squash A La Shannon” this week too. I’d actually hire her to cook for me. I hear she’s looking for part-time work
Thanks Heather (and Melissa!)! I just love laughing cow. It really makes for a creamy, but healthy sauce. I think I make the spaghetti squash dish at least once a week. I am going to search high and low for squash this summer because I can’t imagine several months without it!!
I am so sorry you’re still hurting. Take care of yourself
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