So after success in getting my roommates to try (and enjoy!) vegetables, I was nervous about the main course – spaghetti squash. None of them had ever tried it before, and I had to keep answering their nervous questions about it – yes it’s squash, no it comes out looking like that, kind of like crunchy spaghetti. One roommate even voiced her concern by saying the idea of it reminded her of scraping the gross innards of a pumpkin. I WAS NERVOUS. I had promised these girls a delicious dinner. If they didn’t like it, would they then start to think of me as a pumpkin eating freak? When it was finally cooked (at 375 for about an hour), the lovely squash was ready to be scraped and served.
I made one batch of spaghetti squash with just butter and one with vodka sauce. I usually prefer just butter, because the nutty squash flavor is so good that I hate to cover it up. But the vodka sauce was my way of disguising the squash so that those who wished to could pretend it was regular spaghetti.
My roommates served themselves, and I waited patiently. Small, nervous bites were taken. Then bigger bites. Then Parmesan cheese was called for and spaghetti squash became a new favorite in our house.The questions they asked now were about pricing and calories, about envisioning a future in which they make spaghetti squash for themselves, and not because their granola-eating roommate insists, but because they like it. They really like it!