Yesterday was an incredible spring day, with temperatures as high as 60ºF / 15ºC. The ground, while still too wet to work, is rapidly drying out. The sunny mild weather is supposed to continue for another week.
A whole chicken, cut in half and marinated with onion, garlic, thyme, hot paprika, a little vinegar and some olive oil, and then grilled on the new gas grill
Yesterday, we grilled a chicken on our new gas grill. We decided to have a spaghetti squash with it, because we still have half a dozen of them stored downstairs. Over the past few months, we have made spaghetti squash a variety of ways: with tomato sauce, with pesto, with cream and onions, curried, or with just butter, salt, and pepper.
Spaghetti squash served with peas, carrots, onions, mushrooms, and honey
I find the spaghetti squash flesh to be fairly bland compared to butternut squash or pumpkin, for example. So I wondered how I might spice this one up. We didn't really want a curry flavor. I was looking in the fridge when I realized there was a bowl of leftover peas and carrots in there from a couple of days ago. Actually, it was peas, carrots, onions, and mushrooms cooked in chicken broth with a good amount of butter in it.
The view off the front terrace yesterday afternoon
So I cut the squash in half, roasted it for 30 to 40 minutes cut-side-down in a hot oven, and then scraped the flesh out of the shell and separated it into strands using a fork and a spoon. I reheated the peas in the microwave, and to add flavor to the whole dish, I mixed a big spoonful of honey into the hot liquid. Then I poured the peas and all, with the liquid, over the cooked squash. It turned out to be really good — an idea to remember for the future.