Spaghetti surprise
The surprise is not so much that it’s spaghetti squash, not just spaghetti, is that Sam ate it and he liked it. He took his fork and his bowl and dug in, occasionally asking me to put some on the fork for him. It was only after he’d eaten more than half of the contents of the bowl that he asked for “gee been” and pointed to the green bean containing lunch bag we’d brought to his cousin’s house today.
So with that success in mind I bring you my recipe for Spaghetti Surprise
1 medium spaghetti squash pierced several times with a fork
3 tablespoons of garlic butter (recipe follows)
1/2 cup of chopped parsley
1/2 cup (or more) cheese of your choice- I used a mixture of Monterey Jack and Parmesan
salt and pepper to tastePreheat the oven to 350. Bake the squash on a baking sheet for an hour. Meanwhile, shred and chop the cheese and parsley. Remove the squash. When it’s cool enough to handle cut it lengthwise down the middle. Using a fork scrape away the flesh from the skin. It will separate into spaghetti like strands. Combine all ingredients in a large bowl, reheat if necessary and serve.
For the garlic butter I used a few cloves of garlic I’d previously roasted and combined them in a food processor with unsalted butter. To roast garlic, cut off the tops of a head, drizzle it in olive oil, wrap in foil and bake for 45 minutes at 350. When the garlic is cool enough to handle you can just squeeze the garlic right out of the cloves. Roasting garlic mellows it and removes any bitterness.
If you don’t want to roast the garlic you can toast a few unpeeled cloves in a pan heated to medium for about 10 minutes until it’s black and spotty on all sides. When it’s cool enough to handle, peel and combine with the butter in a food processor or with a fork.
recipes, spaghetti squash, surprise! my picky eater ate it
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September 24th, 2007 at 10:17 am
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September 24th, 2007 at 6:35 pm
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