Slices of my life

I recently made spaghetti squash for the first time! I decided to make it last minute, and found that you could make it in the microwave! All I did was poke several holes in it and place it in a microwave safe dish. I microwaved it for 7 minutes and let it cool for 5. We then sliced it open and removed the seeds, leaving the “spaghetti” to be forked out. It was good! I will try making it in the oven next time, but this was a great last minute meal! When I have kids (in the way distant future) I will be mixing this into regular spaghetti, they’ll never figure it out!

I just finished reading Cathy Erway’s book, The Art of Eating In.

Cathy lives in NYC and stopped eating out for two years, and during that time she started a blog to capture that experience.

It was a really good book, and I highly recommend  it!

It was on that blog, that I found this awesome recipe!

I followed it exactly (Chris’s dad had everything on hand!) But I feel that this is something that could be altered greatly. I never thought about marinating summer squash before! It turned out really yummy.

4 medium zucchinis (about 1 1/2 lbs), halved lengthwise and chopped to 1/2-inch thick half-moons

1/4 cup light soy sauce

1/4 cup rice vinegar

2 cloves garlic, finely chopped

1 teaspoon sesame oil

How to do it:

Combine all ingredients and toss to coat evenly. Cover and chill for 3 hours or up to overnight, turning once or twice to evenly distribute the marinade.

The Zucchini turned out really well! They were good raw, but I through mine in a pan just to brown them. I think that this enhanced the flavor quite a bit!

Enjoy!