I developed these recipes after a few failed attempts. The spaghetti squash was by far the biggest challenge for me. I wanted to stay away from the traditional use of spaghetti squash. I hope it worked.
I tested a few different recipes on my family at Sunday dinner. Of course they are my biggest fans. But didn't finalize my recipes until Wednesday.
This is the ultimate home foodie challenge!
Whenever I see salsa, my mind heads for the Southwest. Since I frequent ethnic grocery stores, I knew what pepitas were; they are unhulled Mexican pumpkin seeds. The pepitas mixed with cilantro has a very nice flavor, resulting in a pesto, which can also be used as an appetizer; try it serves with crackers and cheese.
This salsa was not very chunky, so I decided to add a little tomato and onion to jazz it up. The spaghetti squash when pulled from the pulp is practically identical to the pasta and serves as a very healthy alternative to it. I used garlic in every step of the way, which I simply love.
My failed attempt at first was dredging the chicken in flour before roasting it. My husband liked it, but I did not care for it at all. So I decided to omit the flour and try to create more of a glaze. Much better. Husband and his colleague liked that version as well.
The secret ingredients were definitely a challenge, but since I love to cook and take on challenges I enjoyed the whole process.