Tuesday, September 14, 2010

Cooking With Something New

I don't know if you have this same problem or not.  But, I so often get into a rut of the same-old, same-old when it comes to cooking meals.  There are certain things that I make often and I have a hard time trying my hand at new recipes and foods.

It's not that I'm afraid to eat new foods.  It's just hard for me to break out of my comfort zone in cooking new foods.  Part of the problem is that I have a really hard time following recipes.  In my world, recipes are more of a guideline.  I can't help but tinker with a recipe and change or add things here and there.  Then, I sometimes end up disappointed with the results.

Well, about 2 months ago I saw a recipe in a magazine for a meal with spaghetti squash.  I had never cooked with spaghetti squash , but this meal looked so delicious and refreshing in the picture.  I saved that magazine for the longest time, but I think in the zeal of one of my decluttering frenzies, it got tossed.

Then, we were at a roadside stand the other day and, lo and behold, they had spaghetti squash for sale.  It even had the directions for preparing the squash itself (soooo it probably wasn't a local squash, but that's ok).

Cutting the thing apart was an honest to goodness challenge.  I tried 2 different knives...

Ok - so have you ever seen the inside of a spaghetti squash?  I had not.  It looks a lot like a pumpkin though.  All the seeds and goo had to be removed before baking.

The original recipe I saw in the magazine called for roasted tomatoes, onions, and garlic.  I gathered the very last of my garden tomatoes, & borrowed a couple onions from my in-laws (we've used ALL our garden onions already).  I was super bummed when I realized I didn't have any fresh garlic to roast.  Anyway, I cut up the tomatoes and onions and lay them on a cookie sheet.  Then I drizzled olive oil over top and sprinkled salt and black pepper before putting them in to roast with the squash.

The roasted squash looked lovely...

And, it was fun to shred the 'meat' of the squash out.  It truly did look like spaghetti.  I saved some of the plain squash and just put a little butter, salt, and parmesan cheese with it for my boys. (They still didn't like it).

For us big people, I sprinkled salt and garlic powder on the squash and then topped it with the roasted veggies and parmesan cheese.  (Next time I'd like to have the roasted garlic and grate real parmesan cheese over top rather than the powdered stuff.).

It was really, really delicious...even without the real recipe.  The only part that took a few bites to get used to was the texture of the squash.  I was expecting it to be soft like a noodle, but it is actually a bit crisp.  I will be making this one again for sure!  

I'm so glad I tried something new.

Finally, I just had to share these 2 family pics.

 Baby Joseph was loving Daddy's baseball cap.

My boys!  Three are still in their pajamas as we are waiting for Wyatt's bus in the a.m.

Have a blessed day!


  1. What a sweet picture of your boys!

    The first time Jamey and I made spaghetti squash, we were equally impressed. And, very hungry. We both ate almost a whole half and, well, we weren't really considering the fiber content (there is a LOT of fiber in spaghetti squash) and we paid for it the rest of the evening!

    It did not keep us from making it again, though. We just ate a bit less:-). Yours looks delicious!

  2. Oh toooooo funny...I picked one up on Saturday to cook. My mom use to cook them and I have once before, but needed to expand my menu, so I bought another one...you have inspired me to get going and cook it.
    Love the picture of the kids....just precious!!!!

  3. Looks yummy!I to get in the same rut.Love the pictures!Blessings,Marla Grace


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