Spaghetti Squash

My son is intrigued with the idea of a vegetable that when cooked it going to turn into spaghetti.  Accordingly on tonight’s menu is Spaghetti Squash with Cherry Tomatoes, from Canadian Living.  

It will still be a while before I can make this recipe with tomatoes from the garden.  Tonight’s dinner will be graced with one cherry tomato from the backyard.  I’d let the little one pick it, but he has a tendancy to eat our produce before it has a chance to makes its way indoors.

My favorite thing about cooking spaghetti squash is that all you need to do is pop it in the oven.  There’s no need to labour with a knife, trying to cut through the squash.  The whole thing goes in the oven and then when it’s soft you can slice it in half, scoop out the seeds and serve.  

 

Aside from taste, my favorite thing about eating spaghetti squash is that it’s a vegetable and as such is super low in calories, has 0g of fat and reasonable from a fiber perspective.

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2 Comments

  1. How did the vegetable spaghetti go over? My grandparents used to grow their own and it was the only kind of spaghetti we ever had at their house. My 5 year-old is determined that she has a vegetable allergy and I was wondering if I could add vegetable spaghetti to my arsenal of tricks… you have motivated me!

    Thanks for stopping by and leaving a comment about my school saga… things seem to be sorting themselves out. I hope I haven’t scared you too much with my melodrama! Good luck!

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    1. Spaghetti Squash was a hit. It turned out really well the first night, as it did when I pan fried it with Indian Spices the next. I’d say its worth a try with your vegetable-phobe. We have some growing in the garden this year. Hopefully we’ll get to eat them before the squirrel, groundhog and rabbit families invade.

      Friends that swear by the Jessica Seinfeld cookbook as a way to get vegetables into either their kids or their spouses.

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