spaghetti squash

I have to admit, I’m a big squash fan. Not super picky about which variety either.

What I do care about, however, is using the right squash for the right recipe.

And spaghetti squash is perfectly named. It’s the right sauce to mimic spaghetti.

It’s great for topping with meat sauce, or even as a vehicle for chili. Especially my butternet squash chili, since the flavors meld together perfectly.

Ingredients:

1/2 spaghetti squash per person

1/2 Tbsp evoo

pinch of salt

Directions:

Preheat oven to 450.

Slice the top and bottom off of each squash, so you are able to set them upright, flat on your cutting surface. Slice through, in half, from top to bottom.

Remove seeds (great time to pull out your saved pumpkin scoops).

Pierce the skin with a fork several times.

Rub each 1/2 of squash with 1/2 Tbsp evoo and a healthy pinch of salt.

Place each half skin side up on a tin foil lined oven baking sheet.

Bake in the middle of the oven until easily pierced by a fork. About 35 - 40 minutes.

Let cool slightly.

Using the tines of a fork, scrape the flesh of the squash away from the skin. It will fall apart, just like spaghetti strand.

Top with whatever you choose.