Snap Peas and Spaghetti Squash

Well the kids go back to school tomorrow and it’s back to our normal schedule. It’s been great having them home but I think we’re all going a little stir-crazy. The kids did have a fun few hours with my parents today- my dad took Jack to Dave & Busters, and my mom took Isla to a local tea room for lunch and then for ice cream after. I took advantage of the solo time and actually showered AND blow dried my hair, then met Brian for ramen lunch at Wabi House.

Have y’all ever roasted sugar snap peas? They are GOOD. I don’t love them raw, but tonight I tossed them with a little olive oil, soy sauce, salt and pepper and roasted at 400 for about 10 minutes (shaking the pan a few times during baking):

They get really tender and sweet when you roast them. I asked Jack to try one and he popped open the shell, apparently thinking it was edamame. Those kids are edamame fiends.

I need spaghetti squash lessons. I’ve been roasting mine in the oven: halved, seeds scraped out, brushed with a little olive oil and baked cut-side down at 375 for about 35-40 minutes. They keep coming out mushy. Not like firm spaghetti strands but just a big pile of mush. What am I doing wrong??

Tonight I made a quick meat sauce with ground turkey, mushrooms, those awesome frozen garlic and basil cubes from Trader Joe’s, a jar of Rao’s Marinara and half a jar of Victoria White Linen Marinara (from Costco). Served over my spaghetti squash disaster:

Catch y’all tomorrow!

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This entry was posted in April 2017. Bookmark the permalink.

2 Responses to Snap Peas and Spaghetti Squash

  1. Stephanie says:

    The trick to the spaghetti squash is to roast cut side up! I do mine on a sheet pan with an inch or so of water for steaming under the squash. It will definitely not come out mushy!

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