Wednesday, January 26, 2011

Day One hundred and twenty-six

Whole wheat braided loaf (dough made in the bread machine). I used to be afraid of braiding bread, but thanks to my friend Christie, it's now a piece of cake. ;)

Bread: After.

Dinner: Spaghetti squash Parmesan (with butternut squash puree), mixed vegs, and sliced pear. This is my older daughter's absolute favorite meal. Her (known-to-be-very-picky) friend stayed for dinner and told her mom she "loved" this dinner. I was so thrilled to see a picky kid eating so healthy.

Here's the recipe.  It's inspired by my friend Danielle, who first made this dish for her boyfriend's birthday dinner.  It’s incredibly simple to make, and has an additional health boost hidden inside. To make this dish, cook both a spaghetti squash and butternut squash. Either wash, pierce with fork, and microwave each for 2-3 minutes per lb, or prepare the spaghetti squash as instructed here and butternut squash as instructed here. Next, scoop the spaghetti-like strands from the spaghetti squash into a 9 x 13 baking dish (I always prefer glass dishes). Gently mash the butternut squash, and mix 2/3 cup of butternut squash with one cup of your favorite marinara sauce. Mix well into spaghetti squash strands. Spread two cups of shredded light mozzarella cheese over the top of the baking dish, and cover with foil. Bake at 375 for 25-30 minutes, until bubbly. The butternut squash may seem like a surprising addition, but it mellows the tartness of marina, and makes it more


  1. did you say there was a recipe for this one here? :)

  2. Let's see, I put the recipe up on my weekly blog for hudson valley parent mag. Here is the link: