Happy Simple Saturday!
Sorry that it’s been awhile since I’ve been able to do one of these.
I’ve been a busy little lady, and I’m getting ready to go on a two-week trip to Burma next week!
Today, I am featuring a vegetable that I hadn’t tried until this year.
The lovely spaghetti squash.
And it’s all thanks to my good friend Annie, who brought me one of these squashes from her garden.
It’s a wonderful vegetable when roasted and treated simply, with olive oil, salt and pepper.
For my spaghetti squash, I added a nice homemade red sauce and treated it just like I would a spaghetti noodle. It worked fantastically and tasted so great.
I think this squash would also be great roasted then paired with a nice Parmesan or Romano, without the red sauce.
Here’s how you make it:
1. Cut the squash longways into 2 halves and de-seed and de-string them.
2. Then, season with olive oil, salt and pepper and roast for 30-40 minutes (or until tender) in a 450 degree oven, flesh-side down.
3. When done, let them rest until cool enough to handle. Then, scrape out the squash and top with warmed marinara sauce and Parmesan cheese.