Monday, October 25, 2010

Spaghetti Squash!

I've made spaghetti squash plenty of times in ovens that looked much smaller than the one in the new apartment. Looks, however, can be deceiving. I can't fit my 17x11 baking pan in this oven. It looks like it's big enough lengthwise, but the back of the rack curves up about three inches from the wall, making the handle of the baking pan prevent the door from closing.

Putting it in the other way seemed almost impossible, but after some shimmying, I got in it. The handles are resting against the side walls of the oven and it's not actually touching the rack. I put a picture of it on facebook for fun. (Ever notice how when you move somewhere and you do something for the first time in that place, you want to put it on facebook as if someone is going to care? I digress...)

Despite little setbacks such as my inability to cook squash, I am very happy here. Some couples move in together and it's a culture shock. They realize they just can't live together. I don't really have that with Chris. I can't speak for him, of course, but if he's really bothered he hasn't said anything. Dating for four years before making the plunge was a good idea, as much as I wanted it to happen sooner. Last night we watched four episodes of "Flight of the Conchords," just for fun! Who else would have done that with me? I have some super awesome friends, believe me, but I don't know if any of them have the level of geek in them that Chris and I have to match. Spaghetti squash or not, I think him and I have done the right think. That's what it's all about.

Oh, and by the way, if you're wondering how to make spaghetti squash, I cut in in half lengthwise, take out the seeds and gunk, lightly season, and then bake it at 375f for 45 minutes with the rind facing up. Add spaghetti sauce when finished or just butter and garlic salt.

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