Friday's dinner was supposed to be spaghetti squash with chicken. It was going to be a wonder mish-mash of flavors on top of a big bed of spaghetti squash. A pasta dish without the pasta. I was so excited!
Squash will last for weeks in the right environment (months if it is cold and dark enough!). The one problem with this is when you bring your squash home, you don't know how old it is. I did not think about this. So, when I cut open this delicious looking spaghetti squash, I got quite a surprise. It was a smell. Not a bad smell but, not the right smell. I opened the squash up and very quickly realized I was smelling sprouts. Oops. The seeds were sprouting! After a quick look online, I found out that we would not enjoy it's very bitter tasting flesh so I said bye bye and moved on to something else.
Boil water for the pasta (I regret that I only had white pasta in the house. Usually we are whole wheat all of the way!)
Meanwhile, cut up everything else to be sauted together:
3 Garlic cloves (minced)
Olive Oil
1 small butternut squash
Most of a white onion
1/2 cup grape tomatoes
2 chicken breasts
4 tbsp basil (frozen fresh from the garden!)
Italian herbs
Pepper
Cook that stuff up and pile it on top of your spaghetti and you got yourself some awesomeness!