Before we dive into this week’s recipe, here’s a look at my art project from last night. By the time I was finished with these signs, my hands were covered in blue paint.
I’m pretty happy with the way these turned out. MCM runners keep your eye out for me! I’ll be near miles 10.5, 15, and 19.5.
Onto cooking.
This week I wanted to try making spaghetti squash. I’ve read a lot about people swapping pasta noodles for the squash “noodles” and I wanted to give it a try.
Since I had no clue where to start I turned to Google and found a pretty simple way to tackle the squash.
Step 1: Pierce the squash skin with a knife so it doesn’t explode in the oven.
Step 2: Place squash in the oven at 375 for an hour.
(The rest of this will be tricky because it’s hard to handle a hot squash with oven mitts, but I managed to survive without any horrible injuries.)
Step 3: Remove squash and cut in half. 
Step 4: Scoop out the seeds and gunk in the middle.
Step 5: Scrape at the squash with a fork and the “noodles” will begin to separate.
Once I had the spaghetti squash taken care of, I set the “noodles” aside and began working on the rest of the dish.
I chopped two red peppers and added them to a jar of spaghetti sauce over medium heat.
Once they were warm, I topped my spaghetti squash noodles with the peppers and sauce and sprinkled it with a little bit of cheese.
I thought this dish came out really well. The squash noodles were much crunchier than I expected them to be, but I liked the crunch. The BF thought the noodles would have worked better in a creamier sauce instead of a red sauce, so I may try that variation this weekend with the leftover noodles.
