Parents of picky eaters (or if you're one yourself) you'll want to steal this trick.

Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.
Advertisement
natalie portman
Credit: Getty / Steve Granitz / Contributor

As long as we've been fans of Natalie Portman, the actress hasn't been one to take her foot off the gas in her work life. Take a scroll through the 39-year-old's IMDb page and you'll see she's been filming (in films like Thor, Black Swan, Garden State, Star Wars and Zoolander) pretty much nonstop since 1994.

So you might guess that she'd take the pandemic to pause. No way—Portman seems busier than ever, advocating for racial justice, helping to raise her two kids and releasing a new children's book, Natalie Portman's Fables ($15.95, amazon.com), this week.

She's also been busy in the kitchen joining virtual cooking classes with her pals. Portman has chronicled many of them on Instagram so we can tune in, too, as she joins a food-savvy friend to whip up delicious goodies including vegan matcha donuts and Brazilian mango tapioca.

One of our favorites among her food videos relates to Portman's kiddos, who apparently have slightly picky palates. In the demo video filmed in Portman's kitchen, she walks us through "one of the easiest ways to convince my kids" to eat spaghetti squash she grew in her own garden (along with the garlic and tomatoes in the dish!). The resulting dish looks like a big bowl of pasta but is actually just a mountain of vegetables.

She includes the full roasted spaghetti squash recipe in the caption, which we'll be trying ASAP. (P.S. We've estimated quantities based on how things looked in the video in case you want to give it a go, too.)

  1. Preheat the oven to 400° F. Slice a large spaghetti squash in half and add about an inch of water to the pan.
  2. Bake in the preheated oven until tender and the squash pulls apart easily with a fork (about 45 to 60 minutes).
  3. Once cool enough, scoop out seeds and shred spaghetti squash with a fork.
  4. Make the sauce: In a large skillet over medium heat, add 1 tablespoon of olive oil. Add 2 cloves of minced garlic and 3 cups of diced fresh tomatoes and sauté until tender and cooked through. Season with salt to taste.
  5. Add the shredded spaghetti squash to sauce and mix together. Serve hot.

It's like a veggie-boosted spaghetti entrée and we are here 👏 for 👏 that👏. Craving just a bit more flavor in a version for the adults? Follow our directions to make Spaghetti Squash with Tomato-Basil Sauce that's essentially the same—plus diced onion, a splash of wine and handful of fresh basil. Is it dinnertime yet?!