#FoodFail - Response

Or: I Am More Than Just Rubber Chicken!

A couple of weeks ago I saw a new, very simple recipe for spaghetti squash - somewhere. I can’t find it now, but it stuck in my mind. I’ve cooked spaghetti squash before and it was always pretty good, but no way was it my favorite veggie. When we were shopping with my Mom in Rhode Island I found a spaghetti squash which was a Goldilocks - not too big, not too small. I bought it. Then this how to was posted by Steamy Kitchen over on Pioneer Woman’s Tasty Kitchen Blog. It reminded me of the earlier (now missing) recipe. I knew the stars were aligning.

I’ve never had trouble cutting a Spaghetti Squash in half. So that’s what I did first. I placed it cut side down in a baking dish and popped it in the microwave. Six or seven minutes later, I added a little water to the dish and slid it into a 375F degree oven. (If you’re a Spaghetti Squash virgin, follow Steamy Kitchen’s how to and read the comments as well - lots of good tips.)

Meanwhile, in a saute pan, I added a generous amount of crushed garlic to some olive oil and butter. I grated in a little nutmeg and added some salt and pepper. Once the Spaghetti Squash was cooked, cleaned of seeds and spaghetti-fied, I added the squash to the garlic mixture in the pan and tossed it. When I served it as a side dish, I grated some Asiago cheese over the top. Delicious!