Spaghetti Squash and Buttermilk Couscous
I wouldn't call either of the two things I'm posting now a "recipe," really. They're more "how I do." Given that the whole reason I post recipes is so that Alexis and Mila will eventually be able to recreate the foods that they grew up eating, it makes sense to throw in a few "how I do" things.
The first one is mostly for Alexis because girlfriend can put down some spaghetti squash. Mila prefers to feed it to the dogs, which is how she ranks lots of foods that aren't candy these days. Halloween is ruining that child, man.
Spaghetti Squash
1 spaghetti squash
2 heaping teaspoons of minced garlic
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1. Preheat the oven to 375 degrees.
2. Cut the spaghetti squash in half the long way. This part SUUUUCKS, by the way. Or maybe it only sucks for people who refuse to buy good knives. That might be a thing.
Once the spaghetti squash is cut in half, clean out the inside. Get rid of the seeds and goop, just like you would a pumpkin. A spoon works nicely for scraping the seeds out.
3. Spread a teaspoon of minced garlic in each side of the squash. Then spread the olive oil all over the inside of each half. Top it off with some salt and pepper.
4. Throw it in the oven for 35-40 minutes. It's done when you nudge it with a spoon and the squash breaks apart easily.
5. Let it cool completely then scrape the good parts of the squash away from the rind.
6. It's sooooo good with marinara sauce and parmesan cheese. Alexis and her three giant servings at dinner can attest to that.
Buttermilk Couscous
2 cups buttermilk
1 cup couscous
1. Heat the buttermilk until it boils in a large saucepan. Add the couscous and remove from heat. Wait five minutes then fluff with a fork.
2. Parmesan cheese, man. It makes all sorts of things fantastic. That includes couscous.
Recipe
