Spaghetti Squash

Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti, hence its name. It has a very mild flavor and is usually served with a sauce of some sort. Or also may be enjoyed simply with salt and a bit of butter. The squash should be an even light yellow color and firm with no bruises. Fall is spaghetti squash's peak season.

Cooking the squash is very simple.

1. You can bake it whole or cut it in half lengthwise. If you keep it whole, just make sure to pierce a few holes with a large knife or skewer to allow steam to escape.
2. If you prefer to cut the squash before baking, just halve it and scoop out the seeds and fibers. It's still a good idea to pierce a few holes near the ends.
3. Then, place the whole squash or two squash halves cut side down in a baking dish with enough water to cover the bottom of the dish (water's not necessary when whole but it doesn't seem to hurt either.)
4. Bake at 350 degrees about an hour or until the skin gives easily under pressure (using an oven mitt) and the inside is tender.
5. Once the squash is cooked and cooled for 10-15 minutes, if it hasn't already been cut, halve the squash and scoop out the seeds and fibers with a spoon. You can discard these unless you want to save the seeds to bake for a tasty treat, similar to pumpkin seeds, later.
6. Then take a fork and scrape out the squash flesh little by little. It will naturally separate into noodle-like strands.

Spaghetti Squash with Tomatoes and Herbs

1 Medium Spaghetti squash, cooked and separated into noodle like strands

2 Cloves Garlic, minced

2 teaspoons Olive Oil

2 cups tomatoes, diced or 1-15oz can Diced Tomatoes, drained

1 Tablespoon Chopped Fresh Basil

1/4 teaspoon Dried Oregano

2-3 Tablespoons Grated Parmesan Cheese (or Romano Cheese if you prefer)

1. Saute the minced garlic in the 2 teaspoons Olive Oil until it's softened and fragrant.
2. Add the tomatoes, basil, and oregano to the garlic and simmer for 10 - 15 minutes.
3. Spoon the garlic tomato mixture on top of squash strands.
4. Top with grated Parmesan or Romano cheese.