This afternoon I was cooking down the marinara sauce. Vince walked in and said “I smell tomato sauce!” I said “yes!” He said “Are we having pasta?” I said “Sure! If that’s what you want.” He said “No way!” Good answer because if he truly wanted it, I would have fixed it for him.
For the spaghetti squash, I cut it in half, scooped out the seeds and “stuff”, added garlic, olive oil and seasonings and baked it.
For the zucchini “ravioli”, I put the ricotta filling inside, then spooned the remaining filling on top.
Then put the marinara sauce on top, baked it, and added shredded parmesan cheese. One tray went into the freezer for a future meal.
I’m sorry that my piece of chicken looks like a mouse. It is not a mouse. It is a boneless chicken thigh and I had cut it into a couple of pieces and . . it just looks like a mouse with the tail and all. Yuck!
It was a good keto lunch . . mouse chicken and all!
Cilla says
Your chicken mouse cracked me up!!!!
DonnainKS says
Do you bake the squash cut side up?
Judy Laquidara says
I baked it cut side down because of the garlic and olive oil in it. I usually put about 3/4″ of water in a baking dish and bake them cut side down but they come out about the same no matter which way I do it. I’d have a hard time knowing which ones were baked cut side up or down.
Pamela says
Your food always looks so good. Is there a recipe for your zucchini ravioli? Do you just hand cut the zucchini? I would love to try that.
Judy Laquidara says
Here’s the recipe.
I cut the zucchini with a potato peeler.
Edna Gerrans says
Judy, you continue to inspire me! I’m vegetarian but am careful of carbs. Those ravioli look fantastic! I could do that with almond feta or smashed tofu. I also have a daughter who is gluten intolerant. You are a genius, she can have ravioli that doesn’t cost $5/serving. I have gotta try this!!!
dezertsuz says
That’s a meal I would love to eat. =)