Sigh.
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.
Ingredients
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)
Directions
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.