Cut the squash in half, rub it with oil, lay it on its flat bottom on a baking dish and bake in 350 oven for 30 minutes (this big one needed 40 minutes).
And this big one would not fit in one dish, so I had to bake each half separately.
Once ready, clean out the seeds with a fork. Then, with a fork, shred out. They come out like a perfect vegetarian-made spaghetti.
Given one of the guests was vegetarian, the
jardin produced spaghetti was served with a mushroom-jardin herbs-tomatoe sauce, sprinkled with parmesan cheese and accompanied by garlic bread.
Now this is how I typically serve spaghetti squash, but with a dozen hiding in my cellar, I need to be more creative with Meal #2. Please, help, send interesting spaghetti squash recipes to email@example.com.
And if all of this sounds very healthy, the dessert was even healthier, thanks to one of the guests.
A Bob's Red Mill Gluten Free Chocolate Cake topped with Pamela's Wheat & Gluten Free Vanilla Frosting Mix.
To all those of you snickering at this, it was simply delicious!!!!
Thank you Lafer! Thank you Bob & Pamela!