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Posted by Michael Vyskocil Jun 22, 2008 |
Spaghetti Squash
One look at a spaghetti squash and your child may back away from this unfamiliar object. Here's how to turn this late-summer vegetable into two child-friendly dishes:
To cook a 2 1/2 to 3-pound spaghetti squash, halve the squash lengthwise and scoop out the seeds. Place the halves, cut side down, on a baking sheet. Bake in a 350 degree Fahrenheit oven for 30 to 40 minutes or until tender. Cool slightly before using.
CANDIED Squash
While the squash cools, in a large skillet heat 4 tablespoons of butter or margarine until melted. Using a fork, remove the stringy pulp from the squash; discard. Cut the flesh into cubes and add to the skillet. Sprinkle with 2 tablespoons brown sugar, 2 tablespoons ground cinnamon and 2 tablespoons maple syrup; cook and stir until heated through.
MOCK Spaghetti
While the squash cools, in a saucepan heat 1 28-ounce can of crushed tomatoes. Using a fork, remove the stringy pulp from the squash; discard. Cut the flesh into thin strips and arrange on a serving platter. Top with the crushed tomatoes. Sprinkle with finely grated Parmesan cheese.
Healthy Snacking for Kids
When your children come running into the kitchen looking for a snack, they want something they can grab and eat. Freshly cut vegetables are always a great idea.
Of course, it can be difficult to remind yourself to constantly replenish the supply. A simple solution: Just cut up that extra half of sweet pepper or leftover part of zucchini or cucumber whenever you're chopping the vegetables for a salad or for another dish. With bite-size vegetable pieces on hand (and a container of delicious accompanying dip), your children won't have to raid the pantry at snack time.