That’s a lot of SssSssss.

You guys. We had the most delicious and healthy take on Spaghetti Bolognese last night.

Seriously, it was fantastic. I could have licked the pan.

Life has thrown us some serious curve balls lately and B and I have both been stressed to the max. Sometimes that means over eating, but for us it’s meant undereating. We’ve been so stressed that both of our appetites have been affected… and if you know me you know that’s saying something.

Anyway, now that we see the light at the end of the tunnel.. far off as it may be.. we’ve started to get back into our routine of cooking at home regularly.. and last night B hit it out of the park!!!

I present you..

Squaghetti Squash with Spicy Soy-Chorizo Sauce

1 Spaghetti Squash

1 can Trader Joes Diced Tomatoes with Green Chilis

1 pack Soy Chorizo, (remove from casing and crumble)

1/2 cup cream (we substituted milk to make it a little healthier)

2 cloves garlic, grated.

1. Preheat oven to 425
2. Halve Spaghetti Squash, Drizzle with oil of your choice, salt and pepper
3. On a baking sheet, roast for about an hour at 425, or until the edges are golden brown.
4. *a lot of recipes call for the squash to be cut-side down, but I haven’t really seen a difference either way*
5. While the squash is roasting, heat oil in pan over medium heat.
6. When pan is hot, add garlic and saute for a few minutes.
7. Add tomatoes chorizo and milk, stir to combine.
8. After a few minutes at medium heat, reduce heat to low, cover and simmer until squash is finished roasting.
9. Remove squash from oven and using a fork, remove insides of squash.
10. Top with butter, salt and pepper
11. Add sauce to squash and enjoy!