Well, here I thought I was going to talk about a SINGLE pinterest item today, but I guess I already forgot I made this Buttermilk Blueberry Breakfast Cake from alexandracooks so early this morning, lol!
It wasn’t until around noon that I realized I let Chops go off to work without cutting open the squash for me *le sigh*. Worried about changing my dinner plan, I confirmed that he would be home early enough to cut thie squash so I could cook it and get some into Butter before her hip hop class, it was on!
Team Dixon loves some squash. Our most preferred way is with a little brown sugar and, as always, REAL VERMONT MAPLE SYRUP from our friends at Rocky Ridge Sugarmakers. In keeping with my “pin a day” project though, the grownups decided to give an herbed version a try. What I really LOVE about this recipe is the simple fact that you can just ROAST a squash. NEVER AGAIN will I worry about burning myself with a pan of boiling hot squash water! Awesome! And SOOOO easy!
I used THIS recipe from my nemesis, Martha Stewart (I had the same initials before I got married, coincidence? I think not…) but mostly just for the squash roasting directions. That part IS important.
What’s NOT important is what herbs you use. I keep a potted fresh basil on the counter, so that went it, cut with scissors. Some dried parsley flakes and garlic salt too. If I’d had oregano or rosemary, that would have joined the party. And a generous handful of good aged Parmesean (not that junk in the green can). I would encourage you to try different seasoning blends that your family already likes. Also, for those not in the know, spaghetti squash is downright AWESOME! It doesn’t have the carbs or gluten regular pasta does and you can enjoy it herbed, sauced (like spaghetti) or sweet. Very versatile!