When it comes to spaghetti squash, I have to admit that up to now, I’ve not been a big fan of this particular member of the squash family. I always felt it lacks the sweet flavor of the winter squashes I prefer, such as butternut, buttercup, acorn, and Hubbard, and I also found the stringy texture unappealing.
But I’m not about to let food go to waste, particularly fresh produce, so when our neighbor gave us two large ones from his garden , I knew I had to figure out a way to cook with them that my family and I would like.
A quick search of the internet revealed that I’d been doing it all wrong in the past by attempting to cook it as a side dish the same way I would other squash types. Everyone else, it seems, combines it with other ingredients to create a main dish.
Who knew? Chalk it up to one more of those moments that proves you can learn something new every day. Even at my age.
There were many recipes online, but I happened to have most of the ingredients on hand for this particular one, so I decided to give it a whirl. It turned out to be very easy and quite delicious. Thus, a new meal entered my recipe lexicon.
But I’m not about to let food go to waste, particularly fresh produce, so when our neighbor gave us two large ones from his garden , I knew I had to figure out a way to cook with them that my family and I would like.
A quick search of the internet revealed that I’d been doing it all wrong in the past by attempting to cook it as a side dish the same way I would other squash types. Everyone else, it seems, combines it with other ingredients to create a main dish.
Who knew? Chalk it up to one more of those moments that proves you can learn something new every day. Even at my age.
There were many recipes online, but I happened to have most of the ingredients on hand for this particular one, so I decided to give it a whirl. It turned out to be very easy and quite delicious. Thus, a new meal entered my recipe lexicon.
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