Max hates fall because fall = squash. However, Max doesn't hate fall as much as he thinks, because not only did we get him liking pumpkin ("...except those chunks of pumpkin..."), but last night he loved the spaghetti squash I made.
Get this stuff:
1 spaghetti squash
1 jar spaghetti sauce
2 cups cooked chickpeas
grated mozzarella
crumbled feta
Make it like this:
Cut the spaghetti squash in half lengthwise. Scoop out the seeds. Put it cut part down in a big baking dish with about 1-2 cups water. Bake at 350 until it is tender when you stick it with a knife.
Drain the water out of the pan (be careful! it's wicked hot!) and turn the squash over face up. Using a fork, scrape the squash halves until all the strands are loose-- if it's cooked well enough, it should come loose all the way down to the rind (skin? husk?). This part is really fun and makes everyone happy.
Pour spaghetti sauce over both halves, add half the chickpeas to each side, and stir it up to mix the sauce, chickpeas and squash. Sprinkle both halves with feta and mozzarella, and stick it back in the oven until it is all hot and the top is yummy and brown. Take it out, scoop some out, and eat it! Eat it with a delicious salad and garlic bread! Then breathe garlic breath on each other!
No comments:
Post a Comment