Monday, October 15, 2012

That Trendy Spaghetti Squash

Have you ever had spaghetti squash? I'm not a squash/zucchini person but this fall seems to be the season of the spaghetti squash so I decided to get with the trend. Once I cut it in half, scooped out the seeds and sprinkled with salt and pepper, the only thing left to do is let the squash roast for an hour.  When it's done, I scraped with a fork and wound up with a bowl full of a healthy bizarro version of angel hair pasta. I actually really liked it , although the consistency is odd. Bonus: this is the easiest side dish to make and I believe even the most inexperienced chef can pull it off successfully.

I was also able to use my new apple slicer, which I bought six months ago at a Pampered Chef dem (I didn't know what else to buy; $100 for a terracotta-like sheet pan that I'll never use didn't seem like a logical purchase).  It took me almost a half hour to cut up the apples for my apple crisp but the results were delicious and tasted just like autumn.

Currently, I'm sporting a huge bandage on the top of my right hand due to a mishap involving a hot oven and an even hotter Pyrex casserole dish filled with apple goodness. I'm calling it a battle scar and just patiently waiting until it's healed so I can stop applying neosporin.

How was your weekend? xo

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