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Thursday, August 27, 2015

Spaghetti and Squash

I'm still trying to be diligent with dinnertime. Even though both kids are so picky and it's terribly depressing seeing food rejected and thrown on the floor every night. Siiiiiiiiiiiiiiigh.

This recipe is adapted from Better Homes and Gardens, January 2013.

Spaghetti and Squash

1/2 spaghetti squash (about 1 pound worth)
2 T garlic-infused olive oil
2 14.5 oz cans diced tomatoes, seasoned with basil, garlic and oregano (don't drain it)
4 oz spaghetti

-Wash spaghetti squash and cut in half. Removed seeds and strings. Cook face down in a microwave safe baking dish with 2 T water and covered with vented, clear plastic wrap. Microwave times vary, but try 10 minutes and check to see if skin is easily pierced with fork.
-Meanwhile, heat olive oil and tomatoes over medium heat. Boil gently, uncovered, for 15 minutes, stirring occasionally.
-While tomatoes cook, prepare pasta according to directions; drain and add to heated tomato sauce.
-When the squash has cooled enough to handle, gently scrape the pulp into the pasta/tomato pot.
-Makes about four servings.

This was nice because it's fairly easy to prepare. Everything can be heating up at once, and not using the oven for the squash helped cut back on some of the heat in the house at the end of the day. I really love spaghetti squash, and I bet Kev would have liked this dish more if I'd added meatballs or sausage or something for his carnivorous palate. I thought Aspen would just eat the spaghetti, but she has a strange disdain for ALL NOODLES. She's five years old and I can only just barely get her to even eat macaroni and cheese. What kid doesn't like mac 'n cheese?!

Regardless, I'll make this again and try adding some of the other ingredients as the kids learn to tolerate new foods.

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