 My goodness you guys I haven't done one of these nurse eats videos in so long So I'm gonna do a nurse eats for you guys and today's nurse eats is going to be Artichoke spinach or spinach artichoke sounds to where you'll just say artichoke spinach spinach artichoke spaghetti squash And it's gonna be kind of in a creamy cheesy sauce So I just want to keep it casual with you guys all the ingredients will be listed down below And I will walk you through the steps on making this Delicious spaghetti squash isn't it cute so the first thing you need to do is cut this bad boy in half now This is not meant for children No, seriously guys. This is like so hard to do. It's gonna take me like 10 minutes to cut it open Just kidding like that one, but if you've never had spaghetti squash before I seriously recommend you try even if you're like Oh, I don't like vegetables or you I don't like squash. You should try it. It's just really different than any like Type of vegetable I guess you can say Yeah, so this is like gotta be extra extra careful. This is seriously the hardest part about this whole recipe struggle Struggle is real Now make sure you always point the knife away from you We're getting somewhere. I told you guys I was keeping the casual literally I meant keeping casual you're almost there There we go. I'm just questioning if this is even worth it anymore because that was so much work So the next thing I'm gonna do sorry. I'm like betting tell me because the camera I don't have it on a drive-on is you want to scrape out all the insides See just like that the next thing you want to do is just take some olive oil and I kind of pour in the middle just like probably a tablespoon for each side and then use a little paint brush and paint Paint your squashes, whatever sorts of Painting you want to do. All right, I'm done. I should have just gotten the tripod But I'm trying to set this camera on things. Oh, oh, sorry. Sorry. Sorry I'm done trying to set the camera on things to get good angles because I'm like literally sitting on the butter container and my like flour container Anyway, so the next thing that you're gonna do is just sprinkle with that your squash with whatever seeds you want I'm gonna do a little bit of garlic powder and then I'm gonna do a little bit of this Cavender seasoning. It's just a Greek seasoning. Basically. It's just a bunch of pepper and different spices It's like the bomb. This is the best seasoning. You can use it on like everything can use it in your hair on your skin Just kidding. I don't need to do that, but it's great for cooking. So next You're just gonna pop these bad boys in the oven at 425. Oh, sorry You're supposed to flip them upside down. Okay, go upside down squashes Boom and then I'm gonna put them in the oven at 425 and they cook about 50 minutes Just took the squash. Oh, that's a spoon. Yeah, like that's gonna work. No, let me get a fork So just took these out of the oven. They cook for a little under an hour Yum And they're so hot That it's like hard to even touch them to like scrape the middle out But basically you're just gonna scrape all of this it should come out nice and easy and so soft and just scratch it So it looks like spaghetti So in this next step, I'm just sauteing a little bit of garlic and some butter I know not the healthiest and then you're gonna add in some cream I am gonna do half and half and then also some almond milk. So it's just a little bit healthier But once this is kind of sauteed you can add in your milk and cream to thicken up the sauce I'm gonna add in a little cornstarch and make sure you do it by the Instructions and not just dump it in because it'll seal form like a bunch of little chunks Speaking from experience here now that my sauce is out of good thickness I am gonna add in the artichoke hearts and some spinach So now my squash is cooled down a bit I was able to easily shred it all into like little Spaghetti's and then you're just gonna add in the sauce on top of it and mix it all up I'm just gonna add a little bit of cheese on top for a lot of it of cheese Let's be real here and then I'm gonna put it back in the oven on royal for just a couple minutes. Oh my goodness look at these