Today I am alone. My husband is off visiting his best friend. My dog is staying with her grandparents. All that is left is me, one cool cat, and one cat that insists on waking me up each morning (each day earlier and earlier: 6:30, 6:00, 5:30, 4:30 and now 3:30 am!!!). I managed to do the dishes, take out the trash and make my own dinner.
Tonight is Spaghetti Squash with Tomato Basil Soup. For this simple recipe I cooked one spaghetti squash and warmed up some tomato basil soup. I cut the squash in half and scooped the seeds out (I may save the seeds and try to
kill grow them in the yard some time later). I baked the squash in the convection toaster oven at 350 around 70 minutes or until it is easy to tear apart. I warmed up the soup according to the instructions on the can and topped it off with some shredded hard cheddar cheese.
If you leave the cheese off, it is a vegan recipe. Isn’t that fun!