You know what’s a really terrible feeling?
When you think you’re doing a completely routine task like shutting a bathroom door, but you suddenly realize that your 21 month old grandson’s fingers were in the space between the door and the wall, and that’s why it wouldn’t shut.
That happened last week and I am not sure who was more traumatized, him or me.
Just so you know, he is fine except for the loss of a tiny bit of blood, a small amount of swelling and redness, the peeling back of some tender young skin, and a whopping new trust issue with his grandmother.
The most pitiful thing, though, was his hysterical baby talk as he was crying his little eyes out. It kind of sounded something like “CASH ME OUSSIDE HOW BOW DAH.” I couldn’t fully understand what he was trying to say, but I knew it was directed at me. You just know these things.
I was finally able to make peace with him, though, and I rocked him to sleep for a long nap. But I will say he was extra excited to see his mother that afternoon.
When I was relaying the whole story to my husband that evening, trying to unload and get a little sympathy, he had the nerve to ask me (while glaring at me a little) if I knew that his fingers were there. Then, this statement proceeded from his mouth: “You gotta be careful, Lorie.”
I hope I don’t have to explain this, but just in case anyone has any doubts, I most certainly did not know my grandson’s precious, tiny fingers, the fat little fingers I kiss everyday, the fingers on the hand that I hold when we are walking across the yard, were in that gap.
Thank you to my husband for making me feel like a monster.
I am putting the whole thing behind me now and moving on. Accidents happen and I have to forgive myself. I will do that someday, but today is not that day.
Alright, let’s talk about this yummy casserole.
This gluten-free, grain-free casserole is warm and comforting, and a great, healthy, family meal. Put a side salad with it and maybe a roasted veggie and boom, dinner is served. I loved this and it is also kid-approved by my picky 7 year old grand. (He’s the one whose fingers I didn’t smash.)
(But I did drop him a couple of times when he was little. Not perfect here.)
- Be super careful cutting the squash in half. It takes a lot of muscle because those things are very hard and tough. Several times I have almost plunged a butcher knife into my abdomen during my struggle to cut them in half.
(I know what you’re thinking right now. Wow, this woman is accident prone. You’re thinking that, right?)
Just be careful and keep the knife pointed away from you, and make sure it’s a sharp knife.
- This is not drenched in cheese sauce, because I wanted it to be a little lighter. But there was just enough.
- I used almond milk so it wouldn’t have dairy overload. But you could use regular milk or if you wanted to make it richer, use heavy cream.
- I baked for 25 minutes, then I finished it under the broiler for about 5 minutes until golden brown.
- Really try and get some fresh parley for this. I think it makes the dish pop.
- 1 spaghetti squash, halved lengthwise, and seeds and pulp removed
- Extra virgin olive or avocado oil for rubbing into squash
- 4 tablespoons butter, divided
- 1 cup almond or whole milk
- 1 cup plus ¼ cup shredded parmesan cheese, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cups cooked, shredded chicken
- ¼ cup chopped, fresh parsley plus more for garnish
- Preheat oven to 400 degrees. Rub the inside of each spaghetti squash half with oil. Place both halves, cut side up in a baking dish and pour in 1 cup of water in bottom of dish. Bake for 40 minutes. Remove from oven and let sit until cool enough to touch. Using a fork, shred and remove the strands of flesh and set aside.
- Butter a baking dish with 1 tablespoon of butter. In a large skillet, melt 3 tablespoons butter over medium high heat. Whisk in the almond milk, then 1 cup of the cheese just until melted. Remove from heat and stir in the salt and pepper. Add the spaghetti squash noodles, the chicken, and ¼ cup of parsley. Stir until mixed, then transfer to the baking dish. Sprinkle the top with the remaining ¼ cup of cheese, then bake for 25 minutes at 400 degrees or until casserole is bubbly in center. If not golden brown on top, then place under a broiler. for a few minutes. Let cool for about 10 minutes. before serving. 4-5 servings.