My dashing and I have some classic marital opposites-attract divisions. I would like the house to stay in a state of perpetual spotless delight; he is a big slob. I think 3 o’clock means 3 o’clock; even our son knows his father’s “half an hour” has nothing to do with 30 measurable minutes. One thing we can really agree on though is this simple truth: spaghetti squash sucks.
We had both, at separate points in our lives, been served spaghetti squash topped with marinara sauce and told it was a delightful substitute for pasta. Maybe you like that kind of nonsense, but we sure don’t.
I once had to come up with a spaghetti squash recipe for work so I tossed with with a jalapeño-infused cream, smothered it in cheese, and baked the living daylights out of it. Of course that was good (check it out). My local foods site for About.com had a noticeable dearth of spaghetti squash recipes, and the people, they seem to really want to eat spaghetti squash. So I got to thinking, and thinking. And then it occurred to me: Spaghetti squash isn’t much like pasta, but it is somewhat like rice vermicelli. So I made a family favorite — pork and rice noodles — using spaghetti squash as the noodles. Everyone agreed: very tasty. It’s so good for you it’s almost wrong, but the mild sweetness of spaghetti squash works with the spice in this dish remarkably well.