This chicky is going to university in the fall with $7,500 worth of scholarships on her back. I can’t believe it! I submitted my application and transcripts a week ago, the admissions counsellor called me to confirm they got my application on Wednesday, and then the next day they called saying I was admitted…talk about instant acceptance! AHH I’m soo excited!!!
Okay, so now back to cooking. I was whipping my parents and I dinner last night and to my surprise, it turned out absolutely fantastic. Light, creamy, and a great way to sneak in some phytochemicals, and minerals for them veggie haters out there! The spagetti squash adds a nice, sweet flavour to the dish as well, my preference over pasta.
Serves: 4 Difficulty: Moderate Time: 20 min (+ 1-2 hours to bake squash)
What you will need…
1 Spaghetti Squash, baked and strung
2 tsp olive oil
1 tbsp minced garlic
1 cup mushrooms, sliced
1 cup spinach
1 tbsp dried basil
2 cups part-skim ricotta cheese
1/4-1/3 cup vegetable or chicken broth
dash of Salt and Pepper
What to do…
Saute garlic and mushrooms until mushrooms are soft
Once spinach is wilted add ricotta, spices and broth. Start with 1/4 cup. If you’d like it thinner, add more.
Let simmer for about 10 min and toss in spaghetti squash!
Have a great day Lovelies!