I started making spaghetti squash in an attempt to curb my daughter’s pasta obsession in the hope that she wouldn’t notice the swap with the healthier alternative.
“It’s spaghetti, Audrey,” I would tell her, tongue-in-cheek. I wasn’t lying. It is “spaghetti squash,” — I just left out the squash portion.
All those parents out there know my pain. And you could probably guess how it turned out.
Audrey did not buy my “new spaghetti” tactics, but I did happen to win my husband over which is just as rejoiceful. Audrey got her picky palate from someone, and I don’t think it was me.
I’ve been roasting spaghetti squash now for a long time, but I mostly turn to making a meat sauce to go with it or hearty chunks of Italian chicken sausage.
It was time to try something new with my squash. My husband loves spice and a good heat to his food — therefore I decided to try this jambalaya.
I turned the heat down a little for me, but I placed the bottle of cayenne pepper and red chili flakes next to his plate. Be assured he added a lot.
This is a clean, healthy, vegetable-packed meal that also has the fluctuation to add in or take away some of your favorite foods.