A New Squash Appreciation

When I was a little girl and was given squash for dinner, I had a couple of different ideas on how to handle this undesirable vegetable.  None of them included eating it.  I either dropped it on the floor for the dog to eat, left it on my plate until it was much to cold to eat or my favorite was to mix it with cranberry sauce and pretend I was eating peanut butter and jelly.  I said it was my favorite idea, just not a good tasting one.

Over the years, I tried in vain to acquire a taste for it.  I would think I liked the way it was prepared but when I ate it or tried to make it myself it had that same appeal that it had when I was a child.  I felt I would never grow to like squash, in any form.

Lately, however, I have been venturing out and a desire for different types of squash is burning.  I have had it pan-fried in hash and roasted in soups.  When I was at the market the other day, I went totally out of the box and picked up a spaghetti squash.  I didn’t even know how I was going to prepare it, but I knew I was going to do something!

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Imagine the odds when a couple of days later I came across this recipe from Half Baked Harvest’s blog for Roasted Garlic Spaghetti Squash Lasagna Boats.  I immediately went out, bought my ingredients and prepared my version of her recipe.

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I was totally amazed!  This had everything I loved about lasagna but was made with squash.  Could it be?  Could I actually have found a squash that I really loved?  I think the answer was a big yes.  I can’t really call this a healthy meal because of the cheese in it, but I do have to say it’s slightly better than eating a dish of lasagna.  Squash versus pasta equals a healthy alternative, so we have a partial win with this one.

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To make this easier if you’re in a pinch you can always use your favorite jarred sauce and for the cheese sauce, just layer parmesan and mozzarella cheese as you would in the traditional recipe.  If you do have the time however, go all out and do it as the recipe states.  It is so worth it.

Take it from a former squash hater.  This is one recipe you’ll keep!

 

 

Roasted Caprese Pasta

Sometimes, even though it’s the middle of a hot summer,  I want some comfort food.  Although I love grilled veggies and fruit, salads and fish, there comes that time when I just want a dish of pasta.  Typically this time of year is just too hot for that.

We had two weeks of high temperatures and humidity and just when I thought I was at the breaking point we got a cool day.  Well, if you can call 79 degrees cool.  But it was the break I needed and that craving of pasta came crawling back into my brain.

I didn’t want a heavy pasta dish because it was after all still summer.   And then it hit me….. fresh tomatoes from the garden, homemade sausage and mozzarella from our trip to NYC,  with fragrant basil from my herbs..  My version of a caprese pasta was born.

it was substantial enough to meet my requirements of comfort food and yet light enough to still follow the rules of summer eating.  I felt like I had wrapped up in a comfortable sweatshirt and it made me happy.

We all need a break sometime, even if it’s about the weather.  Take advantage of it next time you get one.  You’ll be glad you did!

 

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