Dinner So Easy My Husband Could Do It

I was going to say “so easy your husband could do it,” but that implies husbands can’t cook which is sexist and also a complete falsehood. However, mine is culinary impaired so I really mean it when I say this dinner is so easy. It’s all about spaghetti squash, man!

  • Spaghetti Squash
  • Olive Oil
  • Salt & Pepper
  • Grape Tomatoes (like maybe a pint? You know how you and your family feel about tomatoes. Make that many.)
  • Pesto (I use the jarred stuff; you can make this yourself if you feel ambitious but I didn’t, and my husband certainly would not)
  1. Preheat your oven to 400
  2. Slice a large spaghetti squash (what is a large spaghetti squash? Yeah, no clue. Ours was the size of a Tom Brady football [#toosoon?] and it gave us 3 heaping servings. But seriously, I’d say a little smaller than a football. Or a little larger than a Game of Thrones dragon egg [because that reference is so much more helpful].) oh shoot, I didn’t finish this sentence: so, slice that bad boy lengthwise and scoop out the seeds. I threw most of them away but one stuck to my finger so I ate it and it was as delicious as a pumpkin seed so I wish I’d saved them and dried them. Your call.
  3. Put the halves cut-side-up on a baking sheet and rub the flesh with oil (that sounds super gross and somewhat Silence of the Lambs-y so sorry ’bout it). I also sprinkled salt and pepper over them, but that’s optional.
  4. Bake for 40 minutes
  5. You can prep the grape tomatoes by tossing them with olive oil and a little salt and pepper. You’ll pop these in the oven (set to 350) when you take out your squash.
  6. Once the squash is done, let it sit and cool while the tomatoes roast (like 10 minutes). Then use a fork to scrape out the guts into a large bowl. The squash gets all stringy, hence the name. Once you’re all scraped out, discard the skins (sorry, I’m still thinking about Silence of the Lambs I guess). Toss the squash with a couple spoon-scoops of pesto. Kind of like with the tomatoes, you know how you feel about pesto. Use that much.
  7. Top the squash with the roasted tomatoes, then sprinkle some Parmesan cheese on top (and more salt & pepper, if you’re obsessed like me).

PS: if you transfer the squash halves to a plate and use the same baking sheet (covered in foil) to roast the tomatoes, it makes clean up easier. Although I just realized you’ll probably get squash guts on the plate, meaning you still have two things to wash regardless. Ah well, what do I know, my husband does the clean up.

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Author: ramblingsofawildcard

Annie is a writer with a day job. She lives in Northern Virginia with her husband and no pets (but only because their apartment can’t handle a puppy and he’s allergic to cats). She enjoys good Tequila, crappy mac ‘n’ cheese, and she will never say no to ice cream.

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