It doesn’t take long to get to know — really know — someone when you live together in an RV.
I recently learned from my daughter, for example, that Kendra Scott earrings are her life and that I shouldn’t just allow the kitten to play with them. I’ve also realized that my wife’s eyes might really be green. But the real slap-in-the-face dose of what really is came from the boy.
I think I had about 14 loyal followers when I introduced him to you, and all of that still rings true. But I’ll be damned if he hasn’t turned into Catherine. Or at least her kindred spirit.
For starters, they look alike. Sure, his eyes are ice blue and she doesn’t sport half-zipped warmup jackets, but the bone structure doesn’t lie.
It can also be said that the two of them love being out in the sun more than the rest of us combined. Most members of the Holland clan prefer a soft seat directly beneath a cold vent, but neither our pterodactyl-sized mosquitoes nor Houston’s hellish heat are sufficient to keep Catherine and the boy indoors.
My epiphany regarding those two pea pod partners, though, came this past week.
‘You’re going to apologize for calling me a liar, or else,’ Mom informed the boy.
‘Well, I’m right, so I’m not apologizing,’ he shot back.
The cold shoulders went on and on … Much like two bulls in a pasture, neither willing to back down.
‘You know, Catherine, he comes by his stubbornness honestly,’ I said to her after a couple of icy days between the two.
‘I know,’ she said ‘and I’m going to let him know just how (much more) stubborn I can be.’
And then, before I knew it, they were old pals again. He apparently apologized, but kept his pride by qualifying it. Mom, though I didn’t witness it, did the same in accepting it.
Like mom, like son.
I peruse more magazines and newspapers for recipes than one can shake a stick at. The inspiration for this recipe for stuffed spaghetti squash appears in Sept./Oct. edition of Eating Well. While the magazine’s version looks delicious as is, I made several changes to suit my taste, such as replacing zucchini with black beans, using more sauce and cilantro, and toning down the cheese somewhat with a mild version.
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Chicken & Black Bean Enchilada-Stuffed Spaghetti Squash
- 1 – 2½-3 lb Spaghetti squash
- 2 cups – Cooked (rotisserie) chicken, chunked
- 2 cups – Red Enchilada sauce*
- 1 cup – Canned black beans, rinsed
- 1 cup – Mexican-style Melting cheese, such as Monterrey Jack, shredded
- 2 TB – Chopped fresh cilantro
- Preheat oven to 400°F
- Cut the squash in half, lengthwise, and remove the seeds with a spoon. (You can discard the seeds, but they're really tasty roasted!)
- Add enough water to a large microwave safe dish to cover the bottom; place both squash open-side down in the dish.
- Microwave squash, uncovered, for about 10 minutes.
- Allow squash to cool slightly; then, with a fork, scrape squash from shell into a large bowl.
- Combine squash with chicken, black beans, 1 cup of the enchilada sauce and 1 TB of the cilantro.
- Add mixture back to the shells; top with remaining enchilada sauce, then remaining cilantro and cheese.
- Place filled shells on cookie sheet and bake until cheese is melted, about 10 minutes.
- Increase oven to BROIL setting and cook for another 2 minutes, or so.
- Serve immediately.