[Said with old butler accent]
We finally got to turn the heat back on – after it had been off all day!! I hunkered down in the basement under a blanket while swirls of snow drifts and blustery gales flowed through the house.
For afternoon snacktime, I was in the mood for cereal, yet I couldn’t fathom cold milk. So I heated it up and dumped in some whole foods flax flakes and a spoonful of sunbutter. Liked it!
Dinner tonight was an old favorite. An old, old favorite.
I used to eat spaghetti squash ALL.the.time. I think one of my very first KERF videos was the spaghetti squash one. Boy was I young there. And skinny!
Since I have this handy searchable food blog, I can tell you that the last time I ate spaghetti squash was on a romantic date with Penny on Valentine’s Day 2010. A year and a half ago! And the last time we cooked one was October 2009!!! Why is this!?
I seem to recall making one last year – late in the season – that tasted rotten and turned me off to them. But now I am so glad the stringy squash is back!
I roasted mine face down in water for 45 minutes at 400* and topped it with a mix of portabella mushrooms, diced tomatoes, kale, a few tbsp of nutritional yeast and 3 slabs of Twin Oaks Tofu that I cooked on the stove-top into a sauce.
I’m really not much of a pasta person. Feed me bread until the cows come home, but pasta…ehh. I guess I just don’t love the texture. Ravioli I like, but not noodles as much. But spaghetti squash – its texture is very very appealing to me! Slurp it up!
Welcome back, spaghetti squash.
And now, to end the evening, a taste of the new Great Harvest Cville Double Chocolate Biscotti and a mug of Vanilla Roobios tea!