Sorry I have been lame on posts lately, but I have a pretty good excuse. I’ve been sick since Sunday. I finally went to the doctor yesterday, so hopefully I can kick this to the curb, and find more of the issue. But, while dealing with the sickness, I’ve been laying in bed enjoying the fall weather, watching football, Netflix, and cuddling with my pup. Oh, and for the first time in five years, I’ve gone 48 hours without coffee. SCARY! I’ve been catching up on Dancing with the Stars and The Voice! I loved seeing Maddy from Dance Mom’s on there last night. I think they should put a twist in the show and have her be one of the professionals next season. What do you guys think? Oh…and I started Sons of Anarchy…HOLY MOLY WHAT A GOOD SHOW!
Last night, I worked up the energy to roast some vegetables. I had a ton leftover from my trip to the farmers market and needed to roast them before they go bad. After roasting vegetables, I use them for salads, omelets, pasta dishes, etc.
For the spaghetti squash, I microwaved them for 4 minutes to soften before cutting. I scooped out the seeds, and placed them face down on a greased baking sheet. I baked them for 45 minutes and then scooped the squash into a container.
I also roasted of of my favorite fall foods…butternut squash!
I sliced up the squash, scooped out the seeds and placed them in a mixing bowl. I tossed them with garlic powder, brown sugar and olive oil. I baked them for 20 minutes on each side at 350 degrees. I love making squash chips for an appetizer during Thanksgiving.