Tonight was veggie night – something relatively light in preparation for all of the eating we plan to do over the long weekend. I love spaghetti squash, but I don’t make it that often. I had never made it in the microwave, and it was easy, and good! But it’s important to stick the squash a few times so it doesn’t explode.
I replaced half the butter in the recipe with olive oil. I cooked the romanesco broccoli in the convection toaster oven, the same way I make cauliflower. I love romanesco broccoli! Larry and I both liked the squash. Not super fabulous, but good. He thought it needed more spices. I think I like spaghetti squash with marinara sauce better.

• Spaghetti Squash with Moroccan Spices (Gourmet, February 2002)
• Roasted Romanesco Broccoli

Wine: Deaver 2002 Zinfandel (Amador County, California). A decent little Zin, a good everyday wine.