SPAGHETTI SQUASH

Happy October!  Yippee--I am so excited that October is here!  October has always been my favorite month, which is interesting because it is not my birthday month.  Ha!  It is the birthday month of many people I love though.  In fact, today is Greg's birthday (Happy Birthday, honey!).  We have a really fun month planned, starting with a mini-staycation, as well as an actual vacation towards the end of the month.  Really excited! This month will bring lots of Autumn inspired foodie posts.  Yum!  I've recently had some readers asking about simple cooking preparations, instructions, technique, etc.  What types of posts would youlike to see?

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photo 5

I'm starting the month off with spaghetti squash.  One of my faves!

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photo 2

For anyone that has cut a spaghetti squash, you know how difficult it can be.  I say can, because this baby was tough, but the previous one I had was fine.  Weird!  Make sure to remove the stem first, then cut it horizontally down the middle.  I use a butcher knife, but any large sharp knife will do.  Be careful!

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photo 3

Once sliced, remove the guts and seeds, then season.  I like to season mine simply with salt, pepper, and a little olive oil. Place face down (opposite of what you see above) on an aluminum foil lined baking sheet, and bake at 450° for about 40 minutes.

Once cooked, remove and let cool slightly.  Once you are able to touch it comfortably, get a fork and shred the inside on the squash.  This will be very easy to do, and will look very similar to spaghetti.  Hence the name.  Ha!

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photo 4

I topped mine with sauteed mushrooms, homemade marinara sauce, and little fresh basil.  It was delicious, and I can honestly say I love it more than pasta.  :)

xo.  Jen