I am of the generation that was blessed with many new cooking conveniences, among them the slow cooker and the microwave, just to name a couple.
They are both kitchen must-haves for me, and I find they pair well for preparing some foods. Take, for example, the versatile spaghetti squash.
It often gets overlooked in the produce section because many people don’t have a clue what it is. I was one of them for a long time, but have since featured a few recipes that have become favorites.
Its mild flavor lends itself to lots of different ingredients. Some choose to use it in place of pasta because it shreds nicely, looking much like spaghetti noodles, hence the name.
I bring the microwave into this discussion because it’s a great way to cook spaghetti squash. Simply cut it in half, scoop out all the seeds and pulp-like matter. Then turn it fleshy side down into a glass dish filled with enough water to just cover about half the squash or slightly less. Microwave about 8 to 9 minutes.
Turn over with a fork and prick the fleshy inside. It should yield easily to the fork. Microwave longer if needed.
When preparing the following recipe, the filling for the squash will cook in the slow cooker. The final product can either be served in each squash half or you can remove and shred the fleshy part of the squash in a bowl and top with the filling.
Cut the boneless pork ribs into small pieces for the slow cooker and top with the pizza sauce. If you have little ones in your household who are reluctant to try new dishes, tell them they are having pizza spaghetti.
Sometimes it is all in the name.
Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.