Wednesday, July 28, 2010

Shhhhhh - it's healthy. Sorta.

I bought a spaghetti squash this week and spent today trolling the interweb for possible mac and cheese recipes to use with it. I cobbled together a bunch of different recipes (that actually called for spaghetti squash) and tweaked them a bit based on what's worked in the past.... and voila!

Spaghetti squash
3 TBSP Butter
2 TBSP flour
1 cup milk
1 TBSP sour cream
2 cups shredded cheese
Cayenne pepper, salt and black pepper to taste
1 TBSP Epicure mac & cheese mix
Breadcrumbs and parmesean cheese for topping, to taste

****Disclaimer: Measurements are all estimates****

Use lots of force and carefullness and hack the squash in half. Pierce all over, to avoid a squashplosion while cooking. Place rind side up in a microwave safe dish and nuke on high for 6-8 minutes. (I did ours for 9). You can also bake for 30-40 minutes in a 375 oven.

Use potholders to remove dish from microwave. Set aside to cool.

In another microwave safe dish (or small pot on stovetop) melt some butter. Throw in some flour and whisk together. Microwave for 30-45 seconds. Add about a cup of milk and 2 TBSP sour cream. Stir. Microwave for 45-60 seconds. Add cheese and spices. Stir. Microwave for 1 minute. Stir.

Using a spoon (and a tea towel as a potholder) scoop the seeds and pulp out of the squash. Take a fork and run it down the squash to pull out the spaghetti strands. Toss into the cheese mixture. Stir to evenly coat. Sprinkle with breadcrumbs and parmesean cheese.

Bake uncovered at 350 for 20-30 minutes, until bubble and golden brown around the edges.

The Verdict: In a daring maneuver, I served this as Felix's birthday supper. Initially a hit with the boys, Elliot very soon declared it "disgusting". But only because it wasn't made with regular noodles. Both boys did, grudgingly, eat it. Because there were fresh raspberries and chocolate cupcakes for dessert. Jay and I both gobbled it up. Definitely something I will be cooking with again!

Today's menu wasn't very healthy.

-Granola, yogurt, banana and almond milk for breakfast, with coffee
-2 peaches, cottage cheese with strawberries, goldfish crackers, granola bar and an apple for snack/lunch
-2.5 cheesy buns, 4 packages of vanilla sesame snaps and a gross chocolate trifle/black forest cake combo thing from the grocery store for a snack
-squash mac & cheese, 1.5 cheesy buns, 1.5 cupcakes and lots of raspberries for supper

Not so healthy.

No wonder I've got a tummy like this... and this is sucking in a bit, too. Certainly looks like a prego belly. Can't fault people for (still) asking...

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