as you are all aware if you read my blog, i am a total amateur when it comes to photography with my new DSLR camera.
i graduated from automatic mode just a week or so into having the camera by reading lots of websites and blogs about how to use the manual functions, but i was doing a lot of teaching myself. and while i’m sure my older sister can testify that i love being my own teacher (she used to try to play school with me, but i would not play the student), sometimes you need a little lesson from a professional. the camera company, the store i bought my camera from offers courses quite frequently, and it was about time to take advantage of them.
i had that total “ahhhh” moment during the class, and two of the issues i’ve been struggling with most with the DSLR now make perfect sense. i’m pretty pumped to be able to move past some of the beginner issues, and into more intermediate flaws. i hope you are too.
anyways, here we have another spaghetti squash dinner, which turned out exactly as i wanted it. i used chicken thighs with skin on, because i think the skin gives the right extra kick of flavor and texture, but if you want to cut some calories out of this meal, you can use skinless. i will not openly scoff at you.
note that some of these pictures were taken before the class. i can now explain to you how i would have taken them differently, but that’s neither here nor there.
- 1 large spaghetti squash, seeded and quartered
- 2 tablespoon olive oil, divided
- 2 chicken thighs, skin on, sliced into 1 inch cubes
- salt and pepper to taste
- 6-10 kalamata olives, chopped
- ¼ cup sun dried tomatoes, chopped
- 2 tablespoons mayonnaise
- 1 tablespoon dijon mustard
- 6-8 large basil leaves, chopped
- Preheat oven to 400. Rub 1 tablespoon olive oil on the quartered spaghetti squash. Bake for 25 minutes. Let cool for 5-10 minutes, then shred with a fork.
- Heat remaining olive oil in a large pan or dutch oven. Add chicken, salt and pepper. Saute until cooked through. Add spaghetti squash, olives, and sun dried tomatoes. Mix well, then remove from heat.
- In a small bowl mix together mayonnaise and mustard. Mix mayo into spaghetti squash mixture and top with basil.
recipe adapted from slim palate.
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