There’s a hurricane brewing and I’m trying empty the fridge and freezer.
I started with placing some diced sweet potatoes in oil into a 350 oven. I also put a whole spaghetti squash after washing the outside.
I took chicken breast, slice in half lengthwise and then make some slits for the filling. I used a pecan blue cheese dip I had left over (from TJs!). Or you can mix some blue cheese with crushed pecans and a little honey if you have it.
After about 45 minutes of the squash being in, I cut it in half, removed the seeds and used a fork to separate the grains. Then I seasoned it with sat, black and cayenne peppers. You can also tossed with some marinara sauce and topped with mozzarella cheese and then put it back into the oven at this point.