whatscookinwednesdayAutumn is spaghetti squash season!

Spaghetti squash is such an unusual vegetable – technically, of course, it’s a fruit, since the seeds are INSIDE – but it’s also a very tasty and versatile food to work with.  So much can be done with spaghetti squash!

Spicy Spaghetti Squash


1 spaghetti squash

1/4 cup romano cheese

2 tbs. chopped sage

2 tsps. melted butter

Texas Pepper Jelly, any flavor

What to do:

Preheat your oven to 350.  Cut the squash in half and remove all of the seeds.  Do NOT butter the rind.  Place the squash halves cut side down in a baking dish with sides, and bake for about 45-50 minutes, or until the squash is soft.  Remove baking pan from oven, and while the squash is still hot, take a large salad fork and scrape the inside flesh form the squash rind; the flesh should be stringy and look like spaghetti.  Mix all of the other ingredients into the “spaghetti” and serve!

I usually reserve the Pepper Jelly, put several kinds out on the table, and let my family choose their own to mix in.

This is a really fast and simple recipe, and very good on those crisp fall nights.  It’s also almost impossible to find spaghetti squash any other time of year.  It’s a seasonal treat, so enjoy it!

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