Welcoming Fall

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I love spaghetti squash. They keep well in the cellar for months on end. They are easy to cook and a great light alternative to pasta.

There are endless recipes on how to cook spaghetti squash on the internet. I have tried different versions but the most effective is poking the squash throughout with a skewer, baking it whole for 1 hour in a 375 oven. While still hot, cut it in half and clean up the seeds. Using a fork, the inside comes out looking just like pasta.

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Have it with any kind of pasta sauce. Tonight's sauce was canned pasta sauce enhanced with canned tomatoes and jardin herbs. Served with home made garlic bread (from home baked baguettes - see Sept 19 entry).