Thursday, December 10, 2009

cheesy squoodles (starring the spaghetti squash)

Since my husband has been home full-time, I've been more conscious of the names I give certain dishes. My husband is quite a bit more....selective...discerning...okay, picky than I am, a trait which can easily influence my daughter's perceptions of our meals. While she used to extol the flavor of the spaghetti squash, for example, a few dozen times of Daddy telling why he doesn't like it (doesn't like the taste of squash, doesn't like the texture of it, prefers real pasta, etc...), she has now decided she doesn't like it either.


This is what happens when you live in a household where everyone can be their own authentic selves and give their real opinions out loud instead of smiling and nodding until the kids go to bed, I guess. Or maybe this is what happens when you live in a household where the kids are always awake at the same times you are. When else can you give your real opinions?!

So to my six year old's newly discovered sense of supper independence, my response has been to try to make the foods sound amazingly fun and kid-friendly. Hence, on the menu tonight were cheesy "squoodles": the spaghetti squash noodle.


Spaghetti squash
1 Tbls. Butter
1 Tbls. Flour
1/2 cup milk
1/2 cup cheese (colby or cheddar works well)
salt & pepper to taste
1/4 cup Ground beef crumbles (optional)
Chives (optional garnish)


1. Bake spaghetti squash. (Cut in half, scoop out seeds, place face down in a baking pan with 1 inch water on the bottom. Bake at 350 degrees for one hour or until soft.)

2. In a skillet, melt the butter on medium heat. Stir in the flour with a fork until it browns a bit. Quickly stir in the milk and cook 2-3 minutes until thick. Add the cheese and stir until melted. Salt and pepper to taste.

3. Scrape out the spaghetti squash, placing the squoodles in a serving dish. Top with the cheesy sauce. Layer ground beef crumbles on top of the cheese sauce (if desired) and top with a garnish of chopped chives.

thanksgiving leftover pot pie

While all those Thanksgiving leftovers are long gone this year, this recipe is thinking way ahead for next year and right on time for Christmas dinner remains. :-)

leftovers, including:
• turkey
• gravy
• cooked vegetables
• mashed potatoes
cheese, shredded or sliced


1. Using a food processor or a knife, roughly chop the turkey & vegetables.
2. Mix with the gravy and put into a baking dish.
3. Top with the mashed potatoes and shredded cheese.
4. Bake at 375 for 20 minutes or until cheese starts to brown.

Serve warm with hot sauce and/or sour cream, if desired.

This was such a simple recipe that I threw together just to get rid of our leftovers and it turned out far better than we expected. I love it when that happens. Certainly those times are what keep me addicted to being creative in the kitchen and loving my time there. The family gave rave reviews as well, which made it a true success.