Spaghetti goodness
Spaghetti squash, that is. I don’t remember eating this delightful vegetable much as a child, but recently it’s become one of my favourite types of squash. The other week Deb of Smitten Kitchen posted a recipe using a blend of Moroccan spices to jazz up this stringy vegetable. We have served it both ways Deb suggests: either on top of a bed of couscous or mixed with chickpeas and sauteed spinach. If you do the couscous method, I recommend making the couscous in the same pan you prepared the butter+spice mixture. If there is any spices left, they will get incorporated in the couscous. Yum.
Not only is this quick and easy, it’s also friendly on the wallet. All of the ingredients are straight from the pantry, other than the squash which I pick up the day I make the dish (and those are always reasonably priced).
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