I picked the first spaghetti squash day before yesterday, and prepared it for dinner last night, along with tomato sauce from just-picked tomatoes and basil. Ran out of just-picked onions a long time ago, but the garlic came from the back yard.
My husband is not a spaghetti squash fan, so he sauced plain old pasta. For someone who eats as much as he does (and manages to stay thin, damn it!), he can, at times be a very picky eater.
Anyway … I give you,
dinner!
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| Prick the top in several places with a metal skewer, bake in 350° oven for about an hour. |
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| Cut in half crosswise (you'll get longer strands that way). Scoop out seeds and guts. |
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| With a fork, pull strands of squash from shell. |
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| Top with sauce, or eat it plain with salt, pepper and a little butter. Delish! |
2 comments:
How about - "The Squash that would be Pasta"
(A total rip off of an old movie title - the man who would be king - and I'm not sure I even got that right>
Looks good. I haven't had spaghetti squash in a long time. The makes me want to give it another try.
Looks so yummy - I've never cooked spaghetti squash and have only eaten it rarely, so I'm glad to know how you cook it.
Being able to make your dinner from the garden - priceless!
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