Hey guys! The lovely Sonja of Pintester is holding another Pintester Challenge, and you know I'm all about that. Re-creating those seemingly "easy" pins with hilarious results? So much fun. I'm excited to be submitting to the Pintester Movement again, after having quite the experience last time...
Seriously, remember this disaster?
If not, go read about it now. Basically, I totally failed and ended up face-down in pork juice with bruises on my legs thanks to poor planning and doing it all the day of. I also ended up with dry, nearly inedible pork since I used the wrong cut of meat.
This time, I wasn't going to fail so hard. The rules this time around didn't even specify that it had to be a pin Pintester had already tried, so it'd be even EASIER to find some sort of tasty pin to test. THIS time, I was going to do it DAYS ahead of time, and it was going to be AWESOME!
Then I forgot. So, basically, I threw this together today. Baked, photographed, and even though I'm half falling asleep from a crazy hike (I don't hike, ever, I am TIRED) I am even blogging about it. Woo. The one thing I DID do ahead of time was set aside some pins for inspiration. Thankfully, one of the pins I'd saved as a potential pintester challenge (just ONE) included ingredients I already had on hand:
Cheesy Baked Spaghetti Squash. Yum! From The Skinny Taste.
It even was half-diet-friendly (no gluten, but much dairy) so I decided to give it a go. And then I burnt the squash.
Thankfully, some ended up being usable. I decided to scale down the recipe a bit, since I had a small squash with about 1/4 of the cooked part being too burnt to use, and fully de-gluten-ify it by subbing the flour for gluten-free flour. Casserole became ramekins, in three perfectly portioned servings.
Then I added a squeeze of Sriracha, for flavor. And ended up forgetting the chicken broth. But it came out okay.
Actually, it kind of came out better than okay. This dish is over 50% vegetable AND MY BOYFRIEND ACTUALLY ATE IT. I mean, I had to add sausage to it, but still. I wish I had more energy to throw out a penis joke or something in honor of Pintester, but I just am too tired. I just used the word "sausage" and I am too tired to make a joke about it! Ugh. I lost my penis jokes at the mountain summit, I'm sorry.
I DIDN'T FAIL AT THIS PIN! And I even changed some elements! I think this was a success. While not as funny or amusing as my last fail, I'm pretty proud of myself.
(Altered a little from The Skinny Taste)
- 1 small spaghetti squash, cooked*
- 2 tbsp butter
- 1/4 cup minced onion
- 2 tbs gluten free flour
- 1 to 1.5 cups milk (I used 2%)
- 1 tsp Sriracha sauce
- 1 tsp garlic powder
- 1 cup shredded cheese of choice
- salt and pepper, to taste
- 1 large handful baby spinach, chopped (and any other veggies you'd like!)
- 3 tbs grated Parmesan
Preheat the oven to 350ºF.
-Scoop out spaghetti squash and set aside in a bowl.
-Melt butter in a small saucepan over medium heat. Add onions and cook until just tender. Stir in flour and whisk until well combined. Slowly add milk and whisk vigorously until thick (it should be thick enough to coat the back of a spoon but not too much thicker, add more milk if needed). Add sriracha and garlic powder.
-Add cheddar cheese and remove from heat. Stir until cheese is melted and well incorporated. Mix into spaghetti squash, and add spinach.
-Bake for 30 minutes, or until cheese has browned.
*There are many methods of cooking spaghetti squash. I think it comes out best if sliced lengthwise, seeded, and pricked all over with a fork and baked at 400 for about 45 minutes. You can also microwave it with a bit of water for ten minutes.
For more examples of Pintesting, head over to today's Pintester blog post! All participating blogs are listed. Go forth and comment, because in the words of Sonja herself: "...comments are the fuel that drive our little bloggy engines."