Squashghetti

I am a bit undecided as to how I feel about sneaking vegetables into kids meals. On the one hand I want my daughter to learn to love veggies, not just because they are good for her, but because they can be really tasty when prepared well (and hey, we're vegetarian - what else are we going to eat??). But on the other hand, she is QUITE a picky toddler right now, and I worry about her getting enough healthy food.

I try to strike a balance between giving her recognizable vegetables and resorting to sneaky tricks. There are some things that she just won't eat, like greens, so occasionally I'll blend a little kale in with her tomato sauce, and she'll never notice the difference. Sometimes you do what you gotta do.

One tactic I am a fan of is to make veggies fun and kid friendly without denying the fact that they're veggies. I like the idea of the classic spaghetti squash, scooped out of the shell and served with marinara. It's silly in a way that kids can understand, and it looks enough like the real thing that they might even take a bite. So when I saw this recipe for Aglio e Olio with summer squash I decided to give it a try.


Plate and fork from Skip Hop

I didn't use the recipe, just the basic idea, so I'll post what I did here, and by all means, use whatever you have on hand. Kirah is fine with a little spice, but if your child doesn't like hot food leave the pepper flakes out.

Squashghetti

1 package fresh vegetable flavored noodles from an asian market
2 crookneck squash (any long summer squash is fine)
3 Tbsp extra virgin olive oil
4 cloves garlic, smashed
1/2 tsp red pepper flakes (optional)
1 can garbanzo beans, drained and rinsed
salt & pepper to taste

Boil noodles as directed on package, reserving 1 cup of cooking water.

While noodles are boiling use a julienne peeler to slice squash into long "noodles". Work around the outsides of the squash, stopping when you get to the seeds.

Heat olive oil in a skillet on medium heat. Add red pepper flakes and smashed garlic, letting cook just until garlic becomes fragrant - do not allow to brown. Add squash, beans, and salt and pepper. Add cooking water, slowly until you have just enough to make a sauce, but not so much that it will be watery. Allow to simmer, stirring regularly for about 5 minutes, being careful not to overcook the squash.

Drain pasta and toss with squash sauce. Serve with Parmesan cheese if desired.


We'll also be trying to increasingly popular cauliflower "popcorn" this week, so if it turns out well I'll be sure to post my recipe.