If you've been following my blog this fall, yes, I've been a bit obsessed with squash. Once I got past the intimidation factor, you see, there was no turning back - they're just too good! And there are so many different ways to prepare them!
Last night I cooked my first spaghetti squash. Oh my! Spaghetti squash, where have you been all my life? I let this recipe be my guide (halved for one squash and just the two of us), and dinner was served. Husband was equally in awe of this magical foodstuff. Our post-dinner conversation in the kitchen went something like this:
DH: How'd you get it to do that?
ME: I just split it in half (without hurting myself...whee!), drizzled it with olive oil, sprinkled on some salt and pepper, and then roasted it on a baking sheet at 450, cut side down, for about 40 minutes. Then I took it out, let it cool, scraped the flesh out with a fork, and VOILA! Spaghetti from a squash.
DH: [shaking head in wonderment] Who thought of such a thing?
ME: Um, God.