Autumn 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!