Assignment #2

My two new vegetables this week were spaghetti squash and Brussel sprouts:

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I’ve been wanting to try spaghetti squash for a while.  I enjoyed Brussel sprouts in a meal cooked in class last week, so I thought I’d also give it a try.  This was not a great week for meal planning in our household.  So, while heating up water for Mac & Cheese for the kids, I thought I’d cook these veggies for my husband and I.

I followed the directions on the squash sticker and cooked it in the microwave, first for a minute so I could slice it in half and remove the seeds, and then for another 15 minutes face down in a little water. It came out great!

I then sautéed a little garlic in butter, then added the squash and voila!  Super easy.

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I peeled and cut the Brussel sprouts, then tossed in some olive oil, salt, and pepper and roasted in the oven.  Also super easy!

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The first night, we ate just the squash and sprouts.  Not very exciting – a protein would help a lot!  Plus, the flavor of the Brussel sprouts was a bit strong for our tastes.

 

Night two, we used leftovers as a side dish with steak.  And added BBQ sauce for dipping the Brussel sprouts.  Much better!

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Day 3, I ate the remaining Brussel sprouts with some plain Greek yogurt for lunch.  Not bad!

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I will definitely like to try the spaghetti squash again, using different sauces.  I’m not sure about the Brussel sprouts.   But, it was great to try something new this week!

 

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