The most important food group of all

[muckefuck]

It was really a lovely meal monshu prepared for us last night. He roasted spaghetti squash and then tossed the innards with a little olive oil, cheese, and rosemary and I couldn't eat enough of it; my last effort to prepare it was barely edible. With that, we had some cheese ravioli with pesto that was a tad soft for my taste. Still, I found myself thinking of the leftovers on my way home tonight. They'd make a nice snack to have with the soup he bought, I thought, but what could I do to overcome the additional mushiness of a night spent in the fridge. I think I know a way...

When he stepped outside for a smoke, I pulled out the stir-fry pan and heated a half inch of mixed peanut and olive oil. I waited until it was good and hot before I laid a few ravioli in the bottom, plenty of space between them. "What are you doing?" monshu asked re-entring the room. "You may want to avert your eyes," I told him. He leaned over the pan, saw what was inside and sadly shook his head, muttering, "You can take the boy out of St. Louis..."

Comments

[jrittenhouse.livejournal.com]

So what's his secret?

No secret...but easy to make

[monshu.livejournal.com]

Slice the squash and remove the seeds. Place cut side down in a baking pan and drizzle a small amount of olive oil (1 T) and some balsamic vinegar (2 T) over the squash. Add water to the pan (1/2 inch) and then bake for an hour at 400 degrees. When the squash is done, shred the meat with a fork and toss it with 2 T of olive oil, a small handfull of grated cheese--1/2 cup--I prefer Asiago, and 1 T of chopped fresh rosemary, a pinch of sea salt and some fresh pepper. Serve.

Really very easy.

Re: No secret...but easy to make

[innerdoggie.livejournal.com]

I'm going to try that! Thanks!