Where do I apply for a Mom Of The Year Award?? I know I'll win because last night I tricked Jack into thinking Spaghetti Squash was actually pasta. It wasn't easy. At first glance, he gave me this skeptical look that said, "What are you doing woman? This is a damn vegetable." But instead of giving up, I began to skip around the kitchen like a fairy singing, "you need more cheese for your pastaaaaa" and somehow covering it completely with Parmesan worked! He ate double helpings of squash and Nemo. That's what we call salmon. I know, completely disturbing, he's eating a cartoon.
Of course, I left the roasted tomatoes off of his dish and he was MISSING, OUT. Sweet, caramelized tomatoes over buttery squash sprinkled with salty cheese. I would take that over real pasta any day. Not really. But you know what I mean.
Spaghetti Squash with Roasted Tomatoes
(Serves 4)
1 spaghetti squash
1 large tomato, chopped
1 large handful of yellow grape tomatoes, sliced in half
1 T olive oil
Coarse salt
2 T unsalted butter
2 cloves garlic, minced
Parmesan cheese
Preheat oven to 350. Place squash, whole, on baking sheet and bake for one hour.
In the meantime, place tomatoes in a separate baking dish and toss with olive oil and coarse salt. When timer for squash is at 30 minutes, put tomatoes in oven and bake for remaining half-an-hour.
Let squash cool. (I keep forgetting NOT to use tin foil when roasting tomatoes, they stick. Stupid.)
Once squash has cooled, cut in half and remove seeds. Using a fork, scrape out squash into bowl. Set aside. In a large skillet, melt butter. Add garlic and saute for a few minutes, until fragrant.
Add squash, tomatoes and season with salt and pepper to taste. Toss until warmed through.
(Microwavable version HERE.)
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