Spaghetti squash is one of my favorites. I read this wonderful recipe from Molly Katzen’s “Vegetable Dishes I Can’t Live Without.” Spaghetti Squash with Sage and Caramelized Onions. The pictures below are poor quality as Tompaul has the camera…these are all taken with my blackberry.
First you take your Spaghetti Squash and look at it. Love it….I SAID LOVE IT.Then you take your super sharp knife and cut it in half.Then you scrape out all the seeds. Throw them away…we don’t need them cause we live in Baltimore and don’t have a garden. Take this and place on a baking sheet with foil covering and a bit of oil. See my MISTO.
Bake at 425F until you can insert a fork easily. Then use your fork to scrape out all the wonderful spaghetti.Then rebake it at 375F for another 30 minutes with caramelized onions and garlic.Top off with sage and parmesan cheese (my own addition).
The flavor was nutty and worked well with the parmesan cheese. It was quite tasty, autumnal one might say.