I had picked up a spaghetti squash at the store last weekend (at the same time I grabbed parsnips)... so I knew I wanted to make it this weekend. Well, actually, the plan was to make it some time during this past week, but I was way more into instant satisfaction this week.
I cut my spaghetti squash in half, placed it face-down on a baking sheet, poked some holes in it for ventilation (?) and popped it in a 400* oven for 45 minutes.
After getting that into the oven, I washed/prepped my carrots and parsnips so that I could make this recipe from Ina Garten. The chopped veggies went on a tray, coated with olive oil, salt, and pepper. The recipe said to cook for 20-40 minutes so I popped them in the oven when there was around 35 minutes left on the spaghetti squash, hoping they'd be done around the same time. I sort of forgot to check on them so they were a little more cooked than I'd normally roast veggies, but they were still good! Next time maybe 25-30 minutes.
I topped my spaghetti squash with a quick sauce that I prepared: salsa bulked up with chopped mushrooms, garlic and yellow and green squash that I sauteed quickly on the stove. Yes, I'm aware that I topped my squash with more squash... but it's been sitting in my freezer forever and I wanted to use some of it. I plated everything up, sprinkling my roasted veggies with dill just before serving.
Isn't it weird how some tastes can carry such powerful memories... and transport you instantly back to childhood?!


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