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© 2018 BY NIKKI FIELY. 

270-559-1975

WhatNot Shop Photography

Cleveland, Ohio 

(and surrounding areas)

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  • Nikki Fiely

Just a Bit "Squashy"!


Okay, I know I'm totally behind the curve on trying out this #carbalternative, but I'm trying to #cookhealthy and am really putting forth a good effort to find #lessprocessed meal options. So yup, I finally joined the rest of the midwest and picked up a #spaghettisquash. Honestly, I have to admit a bit of what was holding me back was the difficulty in cutting through the tough outside. Those who actually know me realize that I'm naturally more than a little clumsy. I typically try to avoid big sharp knives (or any big sharp items) at all costs. I powered through though, and it wasn't as bad cutting through the squash as I feared; one side of the squash was somewhat flat and it allowed me to keep it steady through the cutting in half process. After discarding the seeds that smelled like pumpkin and reminded me Fall is on the way, I rubbed #oliveoil on the inside and sprinkled generously with salt and pepper. Roasting it was super easy; recipe below. I have to admit, I had no idea what we were missing. Now don't get me wrong, I love #squash in almost any variety cooked almost anyway. Actually, now that I think about it, I can't think of a way that I don't like squash. This isn't a typical yellow squash or zucchini that I happily sauté, steam, roast, boil, or bread and fry. After roasting this squash at 400 degrees, the "spaghetti noodles" practically fell out of the casing with just a little gentle forking. The "noodles" are firm but not hard and have an awesome #nuttiness about them. I read online that one cup only has 42 calories and 10 carbs, so awesome, we're good to go there. Fun fact, it also has #vitamins, #minerals, and #fiber! Now for the #tastetest!

I guess I couldn't get past the fact that its called #spaghetti or that I'd used olive oil when roasting it out of my head, so I decided to give today's lunch a little bit of an #Italian flair. Keep it simple and #yummy, right? Let the food shine. So I piled it up on one of my gorgeous #antiquesaucers, added a bit of parsley and #parmesan and fell in love! Next time, I'm going to fancy it up a bit and add #brownbutter and #mizithra #cheese. If you're a little late to the game like I am, just go ahead and do it. I now understand why pinterest is full of recipes for this yummy veg! I just saw a #pizzaalternative version that I will have to try for Paul next time. He's a pizza fiend, why not feed his #craving and make it #healthy?


#Shamelessplug Yes, this is my very own #foodphotography and #foodporn. If you have a need for a #foodphotographer, let me know! #imyourgirl for #clevelandphotography



Roasted Spaghetti Squash- Super Easy


1 large or 2 small/medium Spaghetti Squash

2 tbsp olive oil

salt and pepper to taste


Cut squash in half lengthwise. Scoop out seeds and yucky insides (like you would a pumpkin.) Rub olive oil all over the flesh inside, making sure to get up on the top sides. Sprinkle with salt and pepper. Place facedown (cut side down, casing facing outward) on a baking sheet. I lined mine with tinfoil for easy cleanup because I wasn't sure what I was getting into. Roast at 400 degrees for around an hour. The edges should be beautifully browned and the "noodles" fork out easily when done.


Note: Not wanting to waste the fact that the oven was on and I was roasting anyway, I threw some baby carrots and onions that needed to be used in olive oil and garlic with salt and pepper, and roasted them on another pan right under the squash. I love to #makelifeeasy and #dodoubleduty when I can! Enjoy!