Spaghetti Squash is BACK

Fall officially starts a little after 11 pm tonight, so in honor of the Autumnal Equinox, I made spaghetti squash for dinner. At the farmers' market a few weeks ago I purchased a small one (roughly 5 inches by 9 inches). I preheated the oven to 450, took almost the entire preheating time to cut the squash in half, and pulled out the seeds and the gooey stuff. If anyone has a trick on cutting spaghetti squash, please let me know because it's not an easy feat.

Drizzle each half with oil, add salt and pepper, and then place both sides FACE DOWN in a baking pan. Cook on 450 for 30 minutes.

Here's what it looks like after baking!



Once the squash halves cool, grab a fork and start scraping away. Or if you can't wait, like I couldn't, hold the squash with a napkin or something! The insides come out like spaghetti strings, and if they come out easily, you know you've cooked it long enough!

Top with anything: vegetables, sauce, chicken, shrimp, etc.

I sauteed onion, mushrooms, red bell pepper, edamame, and spinach, and stirred in marinara sauce. The topping is mozzarella cheese.



Now that's some good eating!