Spaghetti squash, multigrain pasta, kale chips, and honey & rutabaga cake

I was very pleased with tonight’s dinner. The main dish was spaghetti squash seasoned with lemon juice, cumin, curry, garlic powder, chili powder, onion flakes, and a little bit of pepper and a little bit of salt. I also made a little bit of multigrain pasta, which looking back was probably unnecessary, especially since spaghetti squash contains carbohydrates. I also prepared a side of kale chips (yum!), and for dessert … a slice of honey and rutabaga cake. I thought it all tasted great. Hubby not so much, which is really disappointing. He doesn’t like squash. The thing is, neither do I. But I thought that I’d prepared the spaghetti squash in a way that made it not squashy tasting. He insisted it still tasted like squash. I’m a little upset, to be honest, but not trying to take it personally. I am considering serving him Hamburger Helper tomorrow as a little jab.

Gaaaah…keep telling myself, “Don’t take it personally. Don’t take it personally.” He and I talked, and he did agree that when the kids are older, he will eat the squash and pretend he likes it! I’m not dealing with any of that, “But Daddy doesn’t eat it,” shenanigans.

Have you tried spaghetti squash before? What’s your favorite way to prepare it?
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