Posts tagged ‘spaghetti squash’

September 4, 2011

How To Cook Just About Everything

I work with a lot of (excellent) college students, and right now is the time of the year where they are all settling into their new living quarters, and realizing that they need to depend on their own kitchen, rather than a dining hall, for sustenance.

So far, only one sorry kitchen tale has been brought to me (it was the story of a sweet potato that refused to cook fast enough), but as I eagerly await more, “Sarah, how do you cook?” questions, I figured I’d throw a post out there, dedicated new these new Kitchen Crusaders, in hopes that their kitchens soon produce delicacies finer than cup-a-soups, toast, and frozen vegetables.

Okay, before we get started…

Please make sure that your meals generally consist of vegetables/fruits, a grain or starch, and a form of protein. You know how to cook cereal, pasta, minute rice, salads, and sandwiches. You can probably do tacos, stir fry, pizza, and scrambled eggs really well. That’s all awesome. I’m going to walk you through some different (easy) preparations of foods that are healthy, inexpensive, and easy to find. Honestly, I googled most of these things when I first found myself in my own kitchen!

This is a very long post with a lot of information in it.  I’m hoping that this is everything you need to know to start really cooking for yourself all of the time! I’m trying to include the basic foods that don’t come with “this is how you cook this food” directions written on it, but let me know if I’m missing anything.

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February 10, 2011

How To Cook Spaghetti Squash

Look at that. That doesn’t look like squash. It’s not mushy. It’s not orange. It’s not mushy.

…okay, I only know how to describe “typical” squash with two words, it would seem: mushy & orange. hmm.

Spaghetti squash is not like any other squash. I know this, because over the fall, i did a Tour d’Squash in which I bought, cooked, ate, and sculpted opinions around every type of squash I saw at the farmer’s market. Most of them generally had the same subtle, yet earthy, soothing, “squash-like” flavors, which morphed to whatever spices I paired with them. But spaghetti squash, well. I think it’s the coolest of all of the squashes. And not because it tastes like the most amazing thing in the world — I mean. It’s squash. It’s certainly delicious, but spaghetti squash is subtle, crisp, refreshing, and kind of creamy in ways that other squashes that I experienced were not. Also look at it. How is that a squash?! Awesome.

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