Stress and the Spaghetti Squash

I have probably said the phrase “why is this wet?” about seven thousand times today.

Little Darling has been sick again, I really thought we had this cold kicked but it is coming back. No fever or anything thankfully, But my entire life is covered in baby snot. Baby snot on the blankets. Baby snot on my pants. Baby snot in my mouth when she is covering me in the new found act of kisses. Baby snot on the couch and on the carpet and on every single toy we own.

Add in the sippy cups and bottles that are spilled countless times every day, my life is looking pretty crusty and sticky currently.

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Since she isn’t feeling well, she isn’t sleeping through the night. Which means I am not sleeping through the night. Lots of 4am wake up calls for tylenol and rocking chair sits. While this normally doesn’t affect me, for some reason I am really feeling it this week.

There have been countless snooze button hits, several skipped loads on laundry, and even a few pj days. Wonderful Husband has been away, which is sometimes a relief because I don’t have to worry about making dinner or packing lunches, but can be an extra stressor because sometimes I need a snuggle and some adult conversation after LD heads off to bed.

Being that I haven’t spent much time doing much of anything, there aren’t many new recipes to talk about. But then I remembered that I never posted about my spaghetti squash!!

Surprise! A new vegetable ended up in my cart at Aldi the other day! A spaghetti squash. Which I have never eaten or even seen in real life only on pinterest. But I was super excited to try it!

To roast it up was super simple. The hardest part was cutting the squash in half. That sucker was rock hard! When I finally got in halved, I scooped out the guts, I salted it and popped it into a 400 degree oven for about 45 minutes- I would probably leave it in for an hour next time. Then I let it cool off until I could handle it without burning my fingers off. Once it was manageable, I just took a fork and started forking the insides out. It comes out right like spaghetti, crazy cool.

I just put it on a plate with some homemade meatballs and marina sauce. It was super good! It really did taste like spaghetti, Wonderful Husband said it was yummy and even took leftovers to work the next day. It was pretty filling, and I will definitely be experimenting more with this squash in the future. I am also going to save some seeds from the next one I buy so I can plant some in my garden next year. Yay Homesteading!

This really comes in well on the health-o-meter too. Spaghetti squash is about 40 calories per cup compared to about 200 calories per cup for real pasta. So you can have the comfort food (and lots of it) without any of the guilt. In the future I would love to try out a pesto or even an alfredo with a spaghetti squash and see how a cream sauce does with it.

Until then, I will be drowning in baby snot and apple juice while counting my blessings and spending nap time snoozing on the couch.


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