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

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!