Tonight I married two of my loves: Spaghetti Squash and Carrabba's Chicken Bryan. A staple around here is my rendition of Carrabba's tasty Chicken Bryan but tonight I decided to mix it up and center the meal around a lighter, healthier, nutrient dense subject and the spaghetti squash that's been sitting on our counter fit the bill of our hungry hankering perfectly.
Don't know if I can really call this a "recipe" since I'm not making my own sauces or ingredients for this meal. Just keeping it real friends. Thankfully so are these ingredients so other than the fact that they're not organic, the sauces are all made of real wholesome goodness that even I can pronounce, with no nasty fillers or artificial preservatives.
Carrabba's sure knows how to throw delicious ingredients together. And these three ingredients are no exception: sundried tomatoes, fresh basil, and caprino cheese make one tasty triad. I usually set these atop our grilled chicken and drizzle it with another Carrabba's secret: their lemon butter sauce. So bomb.
We made an eclectic duo and enjoyed it with baby back ribs. What would you pair it with?
2 comments:
do you bake the squash cut-side up, or cut side down?
I bake mine with cut side facing up. Then I can check their progress and the olive oil stays right where i want it. 😉👍 When the edges start curling in I can tell that it's al dente, and when the edges start to brown I know they're gunna be softer. My kids think this is where stores get spaghetti from, they love it! Haven also loves that she can help with something other than setting the table with this meal as I have her help me scrape out the seeds. Win-win! 😋
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