Day Twelve

Hopefully some of you are doing some pre-planning for the week today. So, I wanted to give you guys this recipe for spaghetti squash. Spaghetti squash can be found at any grocery store (but they can get a little pricey when they're not on sale), but Produce Junction usually has them for a pretty good deal. The texture of spaghetti squash is pretty different than regular spaghetti, but when you pour tomato sauce over it, you may actually fool yourself and get that satisfaction.

Spaghetti Squash

First cut the squash in half lengthwise (hotdog style, not hamburger) The raw squash is usually pretty hard, so I usually put a knife through it and slam it against the cutting board (not even joking).

 (not such an even cut, but the knife got reckless)

Next take a spoon and scoop out the seeds and flesh in the middle of each half. (similar to gutting a pumpkin)

Then, place the two halves cut side down in a baking dish. Fill the dish with about an inch or two of water.

Bake in a 350 degree oven for about 40 minutes or until the flesh becomes soft.

When the squash is still warm,, but cool enough to handle, take a fork and scrape it against the flesh and the squash should flake off into "spaghetti-like" strands.

Feel free to top your spaghetti squash with tomato sauce (just make sure to check that there is not sugar in the sauce that you are using) I'll put up our tomato sauce recipe in the next few days. If you're looking to make a meal of this or add some extra protein add a few meatballs or add some ground meat t your sauce. Or try a pesto sauce, with some basil and pine nuts. If you're looking for a quick fix, heat up your squash in a saute pan with some olive oil, garlic, and some fresh herbs, basil or parsley.