This weeks recipe

Last night I made this Mexi Squash recipe from Sprouted Kitchen for dinner. In case you haven't noticed I love sprouted kitchen. The recipes are all so different from things I normally make and it's fun to try new things. This squash was very different tasting indeed, with all those strong flavors it was intense, but quite good. I think it's probably an acquired taste, but I'm certainly willing to try it again.

I had to make a couple adjustments because I didn't feel like buying agave nectar for two tablespoons and I had to precook the onion because I don't like raw onion at all. I paired it with a chicken breast and some broccoli I had in the fridge I needed to use and it was great meal.

My favorite part was pulling the soft spaghetti like squash out of it's rind after it was cooked. So cool. I wonder how that squash would taste if I prepared it in my traditional way with milk, butter, salt & pepper and brown sugar. I might just have to give that a try.