Wednesday, October 17, 2018

What's Cooking Wednesday, October 17th

Happy hump day!  I do hope that everyone is having a good week!  I had been wanting to try this recipe for a couple of weeks now.  I had some spaghetti squash that I needed to use up and this was the PERFECT recipe to help me do that!  I don't often have spaghetti squash in the house, but I bought a couple knowing that my son is allergic to zucchini so zoodles are not an option.  I have included spaghetti squash in veggie soups to bulk it up and have used it in place of spaghetti noodles when we are having marinara.  I actually did this on the stove last night instead of using my crockpot because I was not feeling well on Sunday and didn't have time to prepare my veggies ahead of time.  

Things I changed from this recipe, we actually used more carrots than it showed in the recipe.  I also used two full containers of low sodium chicken broth.  I did not use the individual seasoning but used Italian seasoning instead and did not use the bay leaves because I simply forgot.  I found it to be really flavorful and delicious.  I highly recommend trying it especially if you are looking for something easy and delicious.

What are you having for dinner this week? Have you tried a new recipe this week?


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