A Middle School graduation, a Grandma and Grandpa visit, a vacation & Bastian’s birthday party conflicted with Sunday dinner but this week we got right back in the saddle with a Moroccan Vegetarian dinner. Ivy had seen the Moosewood cookbook and a recipe for spaghetti squash and wanted to see what we could do with a vegetarian meal. Dad enjoyed the meal. I think for the rest of us the particular spice combinations in Moroccan cooking are not to our taste. The one big boon to this meal was that we tried out a spaghetti squash for the first time. We thought it was delicious and will definitely try it again with a different sauce.
Bastian was invited to go out with a girl he’d met at the HS Orientation Camp. After some deliberation, I gave him a pass to go and skip the cooking and grocery shopping. When he got home, he was happy and eagerly sat down to organize the quotations and visit with the family. It’s a hard balance to find between consistency and rigidity. I lean towards the rigid but try very hard to remember to be flexible.
It's not easy.
Signed,
Trying Momma
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Recipes and Cooking Notes Below
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Microwaved Spaghetti Squash
Source: Moosewood Cookbook
Trying Momma's Notes:
The only recipe I'm going to include here is the tip we got for cooking spaghetti squash. The recipe we used called for it to be cooked in the microwave. It's fast and almost foolproof.
Yield: Makes 4 servings
Take 1 (3 1/2- to 4-pound) spaghetti squash and pierce (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. Squash is now ready to be topped with your favorite pasta sauce.
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