It’s official. We are headed into squash season, which is my absolute favorite. I love coming up with new seasonal recipes, and this one is definitely unique, because spaghetti squash is, well, puzzling. It’s one of those that I never really know what to do with. But when in doubt, simple is always better. So today, I present my Spaghetti Squash with Brown Butter and Lemon. It’s a really easy recipe, and it’s a classic combination that will always taste great.
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In my world, food is king. I am controlled by it. Sometimes, a craving for Spicy Noodles hits me at midnight, and I have no choice but to obey it. I have been known to put on a pair of jeans and run out the door late at night because I had just thought of dark chocolate, and I can’t live another minute without it. The truth is, there are some foods I can and will say no to, but I have never turned down pizza or pasta when offered to me. Exercise to me is only a way to justify all my untimely cravings, and to let my creative side eat its heart out.
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I’ve been reading Michael Pollan’s In Defense of Food: An Eater’s Manifesto, and I’m all about his mantra. Eat Food, Not Too Much, Mostly Plants. I mean, I can’t remember the last time I actually ate enough fruits and vegetables in a day. My relationship with meat is… complicated. It tastes good! I like eating it, but I don’t love preparing it, and I don’t feel good about eating it too often. I’m not trying to shame any meat eaters, because I’m definitely one of you! But eating so much meat really cuts back on the number of plants we could be eating instead, so I’m all about a little side of meat. This sounds weird, yes, but only because we’re not used to the idea.
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There was nothing more exciting to me as a child than a big plate of fried rice and Teriyaki Chicken from the Hibachi Grill at our local Japanese haunt. What is so delicious about that meal that stuck with me? And how is it that I would somehow eat a whole plate of vegetables only if they were covered in teriyaki sauce? My parents should have caught on earlier. Was it just the MSG or the toasty rice in sesame oil? That’s going to have to be the title of my memoir. Was It Just the MSG?
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This is where my blog peaks, and no other recipe will live in infamy like this miso butter and mushroom orecchiette. Which I have misspelled and spelled again fifteen times since writing this post. ORECCHIETTE. Why so many letters? I’m here to tell you that this pasta is an umami bomb. The savory miso butter…
Sam once told me he didn’t like carrots, which I took as a challenge to craft the most delicious carrot recipe that even the most dedicated carrot-hater couldn’t hate. I used to hate a lot of vegetables until I found out that everything is good roasted. Everything. Even a brussels sprout. I made this amazing…
Hi Friends! Every year I fall in love with autumn all over again, and I’m reminded why. I took a step outside and watched the rain fall on a big oak tree in our backyard while all the yellowed leaves fell to the ground. It smelled like dirt and leaves and those scented crayons that…