Roasted Spaghetti Squash

I remember my mom making this once before, when I was very small. I thought it was funny that you could get spaghetti out of squash. I do not remember ever having since. We were enticed at the grocery last week, so it came home with us and sat on the counter, where we stared each other down until last night.

I roasted it - after I dulled my knifes trying to cut it in half - covered with Spanish Olive oil and salt and pepper. Then I tossed together a sauce of browned butter with sweet Italian peppers, shallots, garlic and capers - sprinkled lightly with Parmesan cheese just before serving!

We are in love with Blue Organic Strawberries - if you can find them, BUY them! We are pretty sure these are the best strawberries in the Bay Area right now. I am so crazy over them, I always buy two boxes ... we eat one and I roast the others! For dessert tonight I used the leftover Tapioca and drizzled some Roasted Strawberries over the top - YUM! The orange flavoring in the pudding with Roasted Strawberries is wonderful!

Simple

We both have been exhausted the past couple weeks. Look at the stove, let the ideas float in and out of our heads and just plop down. Have been craving radishes so I made a simple green salad with radishes, kidney beans and ultra creamy blue cheese, served it with warm crusty bread for dinner. As well, a little comfort food for dessert - Tapioca flavored with orange and cardamom, not quit like grandma made but still comfortable!