I have a love-hate relationship with spaghetti squash…..
I love eating it but I hate cooking it.
First – it’s hard.
I use my big cleaver and a mallet to cut it.
Second – it has to be scraped out twice. The initial scraping is to get all the seeds out, then it has to be scraped again to get the actual cooked squash out of the hard shell.
It takes forever to cook and, when it’s finally cooked, it’s too hot to handle.
I solved my problem – at least for me.
I cook it ahead of time.
When I’m ready to finish it for dinner it’s cool enough to handle. I scrape all of the squash out of the shell. Half of it gets tossed into a skillet with a nob of butter, some herbs, salt, and quickly sautèed to reheat.
The other half goes into the fridge for this gratin.
Spaghetti Squash Gratin, II
Total time: 40 minutes
- 10oz (300gr) spaghetti squash, cooked
- 2 eggs
- 1/2 cup Greek yogurt
- 2 tbs Dijon-style mustard
- 1 tbs parsley
- 1 tsp paprika
- 1 tsp olive oil
- In medium bowl beat eggs well.
- Add yogurt, mustard, parsley, paprika and mix well.
- Add squash and mix well.
- Lightly oil a small baking dish. Spoon spaghetti squash in and bake at 400F (200C) for 30 minutes.
- Remove and serve directly from baking dish.
I’m so pleased I resolved my issues…. I still have 6 left in the cave.
One last photo of Paris:
I don’t remember where it was. We were walking along the street and suddenly there was an arcade that cut through the middle of the block.
I love finding these little gems – there was a fancy toy shop, a chocolatier, a tea shop, a book store….
Okay, one more – and this is the last one.
This is from the furnishings section at the Orsay Museum:
The table was interesting but I really covet those doors with the ironwork.
We’d need a bigger house, but……
And now the holidays are truly over. School starts tomorrow.