I’m slowly getting it together in my apartment. I got a few new items for the dining room — still no real table and chairs, but that’s coming soon! I think I’ll be making that trip to Ikea when my parents come down at the end of March. For now, online shopping at Target will do. I got a really cute bar stool with a swivel top; I only got one because I wasn’t sure if I could fit two. BUT it looks like I can, so I’ll be heading back to Target to get another one soon. I also got a baker’s rack that I am absolutely in love with. It has shelves, hooks, a wine rack, basket shelves and a really nice wooden counter top. It’s the perfect little addition to my apartment. While of course these are great to view online when the pieces are all put together, but then you get the box in the mail and it’s like…HELP! This where the boyfriend comes in. That’s what they’re for, right? 😉
Baked Veggie Spaghetti Squash
Preheat the oven to 350 degrees.Poke the spaghetti squash with your fork and microwave on high for about 10 minutes. You can also cut it in half and roast in the oven for 45 minutes at 400 degrees, but microwaving is easier and a lot faster.
When the squash is done, cut it open and scoop out all of the seeds and any part of the inside that appears mushy or a darker color than the rest. Scrape the rest of the spaghetti-like strands out and into a shallow glass casserole dish. Stir in the tomato sauce and vegetables and mix well. Generously sprinkle with parmesan cheese and then cover the entire top with the breadcrumbs. Bake for 40-45 minutes.