Spaghetti Squash

My friend Arran first introduced me to spaghetti squash.  I eat as the side veggie with a lot of meals I make in the fall.  It can also be used as a pasta substitute, but that's for another time!  It's so simple to cook, and tastes little to no preparation.

I  bought this from the farmers market by my apartment, and it was delicious.

Preheat the oven to 350 degrees F.  Slice the squash in half and place on a baking sheet lined with foil.  I put a tablespoon of butter, cut in half, on each half before baking.

Bake for around 30 minutes, until soft in the center.

Pull the inside apart with a fork.  I also usually sprinkle some pepper on the squash before serving.

I made this as a side with steak, and it was perfect.  It's jam packed with flavor, and doesn't require hardly any additional ingredients.  This is definitely a vegetable you need to try this fall, you'll be pleasantly surprised.

Spaghetti Squash

Serves 6

1 whole spaghetti squash

2 tablespoons butter

pepper to taste

Preheat the oven to 350 degrees F.

Line a baking sheet with foil.

Cut the squash in half, length wise.

Place one tablespoon of butter in each half.

Bake for around 30 minutes, until the middle is tender.

When finished baking, scrape out the middle with a fork.

Serve with pepper to taste and enjoy!