Squash, Spaghetti

If you haven't tried spaghetti squash before, give it a whirl! Simply cut it in half, remove the seeds, and bake it at 300-400 F, face down in a baking dish with a bit of oil and water - covered for more even cooking. It is done when the flesh is tender to the fork.

And now, the cool part! Spaghetti squash flesh, when cooked, has a texture somewhat similar to spaghetti - thus, the name! You can gently fork it apart, cover it with your favourite tomato sauce (roast some of our romas with garlic, gently smash, and you're set!), perhaps a layer of parmesan or Asiago cheese, and you've got a delicious and nutritious meal. Serve it over a bed of steamed kale to step up the nutritional (and aesthetic) value of your meal. The dark leafy green with the bright gold and the red tomato sauce will be a delight to the eye as well as the belly!