Henry's vegetable eating lately has been less than stellar. Luckily he eats loads of fruit (mostly watermelon) so I'm not too concerned, but I envy the moms whose kids gladly eat veggies.
Last week when we were eating at my sister's house for Shavuot (a Jewish holiday to commemorate receiving the Ten Commandments), she had made a spaghetti pie, which was basically sauce, spaghetti, eggs, and some cheese. It was definitely a big hit with the kids, so I decided I would see if adding spinach to the dish would still be acceptable. Friday night I served it to Henry along with some chicken. He happily ate his squares of spaghetti pie and kept asking for more noodles - though I'd much prefer him to eat plain veggies too, I considered this a huge success!
Spinach & Spaghetti Pie
2 tsp olive oil
1/2 onion, diced
2 cloves garlic, minced
2 cups chopped frozen spinach
1/4 tsp salt
freshly ground pepper to taste
1 tsp soy sauce
8 ounces spaghetti, cooked & drained according to package directions
3 eggs, beaten
1. Preheat oven to 350.
2. In a saute pan, saute onion and garlic in oil, until softened. Add frozen spinach and cook until spinach is warm and any excess liquid has evaporated. Add salt, pepper, and soy sauce.
3. In a mixing bowl, combine spaghetti and spinach mixture. Then add the 3 eggs. Pour into a sprayed (with cooking spray) 8x11 pyrex. Bake in the oven for about 20-25 minutes, until mixture is set and top looks "crunchy".