Foods from the Past: Spaghetti Squash

I take pictures of almost all of my meals, and lately, I’ve been realizing how many pictures from the past that I have stuck in a folder on my computer, waiting to be featured on this blog.  So I’m going to make an effort to go back through and post old meals and recipes so that they can finally have a permanent home.  I’m calling the series “Foods from the Past” even though “past” in this case is simply one year ago.  I’ve noticed though that even in that single year my culinary interests and abilities have expanded, and my photography skills have improved.  It makes me so excited about where my interest in food can take me from here!

In related news, I’m going to Italy in about 2 weeks to study abroad.  I’ll be living in Florence for 6 weeks, taking a class on the history and culture of food in Italy and on digital photography.  So my knowledge of food and food photography should be greatly enhanced when I return from my trip, and I plan on documenting all the delicious Italian food that I will get to sample.

This post is about making spaghetti squash into a dinner.  I baked chicken breasts and zazzed-up bottled tomato sauce with fresh basil and garlic.  I baked the spaghetti squash halves oiled and face down on a baking sheet after poking them with a fork to allow them to steam.  They’re ready when you can easily squeeze the halves and when the inner flesh easily flakes off with a fork.  Then I combined the squash, almost like pasta noodles, in a saute pan with the chicken and tomato sauce and topped with shavings of Parmesan cheese.  It tastes like decadent pasta dish, but it’s really just vegetables!

GraphicI’m also trying out a new way of formatting pictures.  This way, you can tell the story of a whole recipe in one, succinct square!

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Comments
One Response to “Foods from the Past: Spaghetti Squash”
  1. Mom says:

    “succinct square”, I think it should be “succulent square”!

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