Simple Buttered Spaghetti Squash with Parmesan & Parsley

I remember the first time I had noodles with butter, salt, and pepper. It was sometime during my later elementary school years (maybe even early middle school) and I was at a friend's house. Her dad was home and he made it for us as a snack. That first bite was a revelation for me! Something about the combination of the butter with the pepper tasted like the most comforting thing to ever pass my lips. Sometimes, the simplest things give us the most pleasure. Now, if I'm having a rough patch or if I just need to feel like that awkward, naive kid at the end of a regular old school day.

This is my grown up version of that classic, comforting dish.

As much as I would love to eat egg noodles every day, it just isn't something my already soft, squishy midsection can handle. Sooooooo, spaghetti squash it is! And to be completely honest, I'm not complaining one. little. bit. Spaghetti squash lends itself well to all kinds of dishes that are typically made with pasta, but this has to be my favorite. It's simple, fast, delicious, and perfect for those slightly chilly fall days that require comfort food.

If you're feeling fancy, you can add a touch of garlic to the butter, or a bit a protein. Italian sausage is lovely, but a simple poached or fried egg will also do just fine.

Simple Buttered Spaghetti Squash with Parmesan & Parsley

makes 4 servings

• 1 spaghetti squash
• olive oil
• salt
• 4 T unsalted butter
• 1/3 cup flat leaf parsley, chopped
• salt & black pepper
• grated parmesan cheese

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut the ends off the squash and then cut it in half lengthwise. Scoop out and discard the seeds and pulp.
3. Brush the cut sides of the squash with olive oil and sprinkle lightly with salt. Place the squash halves cut side down on a parchment lined baking sheet. Roast 45 minutes or until tender.
4. When the squash is cooked and has cooled off enough to handle, use a fork to scrape the squash out of the skin. It will magically become noodle-y!
5. Melt the butter in a large skillet over medium-high heat. Add the squash and season with salt a pepper. Toss the squash around in the butter to coat.
6. Remove from the heat and toss with the parsley. Transfer to serving bowls and top with parmesan cheese. Serve and enjoy!

Sweet & Salty Chocolate-Peanut Butter Popcorn

I went on a little adventure to Ireland at the beginning of the month. It all feels a bit hazy. Like a dream that felt real but wasn't. This was the first trip I've taken that kept me away from my little ones and my husband for more than 2 or 3 nights. I have a lot to say about that trip, but I'm saving it for an Ireland-only post. For now, let me just say this: if you ever get the chance to go to Ireland, do it.

Do. It.

Now that I'm back from my travels, I'm embracing my favorite season. Fall is just about the best thing ever and it is even better when your excitement over its arrival bubbles over to your kids! #sorrynotsorry  

We had a rather chilly evening a few days ago and that seemed like the perfect excuse to watch a movie and eat popcorn as a family. So, we cued up Curious Geoge and the Halloween Boo Fest (as requested by the 4 year old) and I made this delicious popcorn. Riley actually wanted candy corn, but I just can't. I can't. So instead, I bought some peanut butter candies that have no artificial coloring and taste like actual things people should eat. 😬 

And how could I not add chocolate? Dark chocolate drizzle, peanut butter candy, and salty popcorn? Perfection. The leaves can officially change colors because in the Set the Table house, we are ready for all things fall! 

Sweet & Salty Chocolate Peanut Butter Popcorn  

makes 8 servings  

• 1 bag Skinny Pop popcorn
• 1 bag dark chocolate chocolate chips
• 1 teaspoon cinnamon
• 1 bag of your favorite peanut butter candy, roughly chopped 
• 1 cup salted roasted pepitas  
• sea salt  

1. Line a large rimmed baking sheet with parchment and spread the popcorn on the sheet in an even layer. 
2. Place a heat proof bowl over a pot with 1 inch of simmering water. add the chocolate chips to the bowl and stir until melted and smooth. Remove from the heat, add the cinnamon and stir to combine. 
3. Using a spoon, drizzle about 1/3 of the chocolate over the popcorn, then sprinkle 1/3 of the candy, followed by 1/3 of the pepitas. Repeat until all of the toppings are used up.  
4. Place the sheet pan in the fridge until the chocolate sets, about 30 minutes- 1 hour. Then, break the popcorn into chunks and enjoy! If making ahead, store in a large airtight container for up to 3 days. 

Spiced Peaches & Cream Quinoa Porridge

A couple of weeks ago, Brad and I found ourselves faced with a childless weekend. This is a foreign idea to me these days. Weekends are typically filled with tasks that don't vary from the rest of the week; cooking, dishes, playing Star Wars, cooking, dishes, playing Star Wars... You get the idea. We took advantage of our 36 free hours to work on some projects around the house, go see a movie, and head to brunch.

It was strange. And wonderful. And strange.

We visited a popular brunch spot in this region of the country called Snooze A.M. Eatery. Their pancakes are to die for and their eggs benedict makes me teary. But on this particular day, I decided to go in a new direction and try their quinoa porridge. It was perfection: warm, flavorful, studded with fresh peaches, and comforting without being heavy. That, plus a latte, made me oh so happy. And I know that when my Palisade peaches arrived, I would have to recreate the dish.

Can we discuss Colorado peaches for a second? Every area of the world has a food that cannot be beat anywhere else. For example: Japan + sushi. France + croissants. Argentina + malbec (not food but WHATEVS). Well, I've been racking my brain for FOUR YEARS trying to decide what Colorado's food is, and it isn't green chiles. It is peaches. To be clear, I love green chiles, but Colorado does not blow the competition out of the water with that one.

Peaches all the way.

If you aren't in Colorado and don't have access to truly delicious peaches, I have good news! You can make this perfectly wonderful breakfast with just about any fruit. Bananas? Yep. Strawberries? Heck yes! Seriously. Just about anything. Play with the fruit, the nuts, the spices...find what makes your soul sing and go with it.

Spiced Peaches & Cream Quinoa Porridge

Makes 4 hearty servings

• 1 cup quinoa, rinsed
• 2 1/2 cups unsweetened vanilla almond milk
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 2 peaches, peeled and diced
• pinch of kosher salt
• 1/4 cup pure maple syrup
• 1/4 cup pepitas, toasted
• fresh peach slices

1. Combine the quinoa, almond milk, spices and salt in a medium saucepan over medium-high heat. Bring to a boil, reduce the heat, cover, and simmer for 15-20 minutes or until quinoa is tender. (note: there will still be plenty of liquid in the pan to achieve a porridge-like consistency. ALSO, keep a close eye on the quinoa as it cooks as the almond milk can easily bubble over!)
2. Stir the peaches and maple syrup into the cooked quinoa. Scoop into serving bowls and top with pepitas, fresh peach slices, and additional maple syrup if desired.