Guest Blog by: Midge
A few months ago, all I could think about was cooking new and unique veggies. My friend even dropped off a couple of artichokes at my house to challenge my cooking skills. Now, it is already almost the end of October and I have not cooked a new veggie in awhile! I feel like a Veggie School Dropout!
So, I went to the store and picked out a spaghetti squash. My friend Tara, who was the one to first introduce me to this wonderful vegetable, gave me a few words of wisdom and I was ready to start baking. I set the oven at 350 and began to cut the squash.
That squash was very hard to cut. Even though I used a very sharp knife, I had to literally saw it half. I then scraped out all of the seeds and extra squash tendrils until it looked like the smooth inside area of a pumpkin. I placed it on my baking sheet, put it in the oven and set the timer for 45 minutes. One hour and 15 minutes later (ha ha), my squash was done.
I took a fork and teased out the insides. The meat very gently tore away from the shell and it actually looked like spaghetti noodles. I added some butter to the squash then heated up some spaghetti sauce and topped it with parmesan cheese. Voila – Spaghetti “Spaghetti Squash” served with a smile!
It was actually REALLY good.
Here are a few odds and ends pictures from my latest trip to the Veggie Aisle at my local grocery store: