Spaghetti Squash?

To tell you the truth, I’m a big eater.  I like a lot of lean protein, I honestly could never be a vegetarian even though I love vegetables and tofu.

But, the other night Andrew said he was going to make us dinner.

“YAY! Honey, I’m so excited!  I can’t wait to have what you’re making!” I proclaimed, so excited for a relaxing evening.

“Ok, I’m making Spaghetti Squash,” he said as he got out the large knife to slice it through the middle.

“Mmm, that sounds good, what’s the main dish going to be?” I asked over my shoulder, preoccupied with stacking blocks with The Tiny.

“This is going to be the main dish, you cook it then it gets to be like spaghetti,” he said as he slid the two freshly sliced golden yellow halves of spaghetti squash into the oven.

“Oh,”  I said, not wanting to say anything that would discourage him cooking, but also a little worried about how hungry I can get about dinner.  “Wow, that sounds pretty good…so you just like put pasta sauce on it?”  I said, trying hard to muster a fake warmth in my voice.

“No, I found this recipe for making it Mediterranean style with just some chopped tomatoes, onions and olive oil sauteed,” he said over the sound of him chopping said onions.

“Oh, wow, that sounds so good.  You could also put some pasta sauce on it, I think there is a jar open in the fridge…”   Why does this guy live and put up with me?

“No honey,” he said, with a knowing smile, “I’m following a recipe and I am going to make it like it says.”

“No, no, you’re right.  I’m going to love it.”  I said, feeling bad.  Good thing I read this book so I at least shut my mouth at one point, even if it should have been earlier.

He prepared the sauce with home jarred olives, which I had to force myself from not consuming the whole jar before dinner was ready.  They were fantastic.

 

I am still a work in progress, trusting God to grow in me what it takes to be a wife who blesses my husbands’ socks off on the daily.