I remember when I was a perfect parent. It was before I had kids. Back then, I smugly thought about my perfect not-yet-even-conceived children. They would never have tantrums. They would never talk back. And, of course, they would eat whatever we put in front of them. In fact, when Jessica Seinfeld published a book called “Deceptively Delicious”about how to sneak veggies into food, my husband Patrick and I rolled our eyes. “Why not just teach your kids to eat vegetables?” we asked. Our perfect children would not have to be tricked into eating healthy foods!
Well, not surprisingly, karma came and bit us in the butt. Our older son, Alex, is 4 1/2 and is quite the picky eater- maybe even worse than I was at his age. If he had it his way, he would subsist entirely on milk, mac and cheese, and Cheerios. It’s a constant struggle to get anything approximating a balanced diet into him.
Therefore, I was pretty excited when I heard about this magical vegetable called spaghetti squash. Apparently, when cooked, it looks like noodles. Your kid will never know the difference! Well, I decided to put it to the test and make a Spaghetti Squash Casserole.
Here’s the squash- for those of you not familiar with what it looks like (I actually grew these in my garden).
After cooking them in the oven and scraping them out, I have to admit it actually did look like pasta (or at least rice vermicelli).