Enough with the spices?

Tonight's Menu

• tilapia
• spaghetti squash
  
• green salad "bar"
  

A couple of months ago, as you may recall, I discovered (ha! kind of like how Columbus "discovered" America) a recipe for spaghetti squash with Moroccan spices, and that became my favorite way to cook not only spaghetti squash, but tilapia as well. I loved it SO much, in fact, that it became my go-to tilapia meal and I haven't made tilapia or spaghetti squash any other way since.

Well, my family has gently indicated that they'd be a-OK with me giving the Moroccan spices a bit of a rest, so tonight I went a different (more boring, but still yummy) route.

The tilapia was simply seasoned with salt and freshly ground pepper, then sauteed in a skillet with EVOO. The girl child blew my mind by actually trying some -- she still only eats maybe 20% of the dinners I make -- and she said it tasted a bit like white meat chicken. But she only ate a piece the size of a dime, and then didn't want any more. WHATEVER. The boy loved it.

I did the spaghetti squash in the microwave this time (as indicated in the Epicurious recipe linked above), mostly due to a lack of advance planning on my part because it takes a while to do in the oven. It came out fine, and after I shredded it into a bowl, I added a knob of butter, some salt and freshly ground pepper, and topped it with freshly grated Parmigiano-Reggiano. Yes, the real $tuff -- I splurged on a little hunk over the holidays. This was really yummy even without all the spices. I GUESS. (No, it was, really!)

Our salad bar this evening featured mixed lettuces (I dunno, I buy them in the package already mixed), sliced cucumbers, sliced baby carrots and chopped snow peas.