Spaghetti Squash Spaghetti

So by this time of year we have had our bellies filled with fresh green vegetables, vine ripened fruits and given thanks to God for the blessings of the harvest. But what do we do with all the squash that now fills the farm stands????

Spaghetti Squash Spaghetti

Take a smallish size (2- 3 lbs) and trim the stem off and slice in half lengthwise. Place both halves face down in a baking dish, fill the dish about 1/2 full of water and cover with aluminum foil.

Bake for 45 minutes in a 375 degree oven. Remove the foil, turn the squash face side up and recover, bake an additional 15 minutes or until tender when pricked with a paring knife.

Once tender, remove the seeds from the center pull the spaghetti strands free from the peel.

While the squash is baking, chop some garlic, grill some eggplant slices... prepare something you like in your spaghetti.

NOW the good part... 2 to 3 tablespoons of butter (4 in my house and it is farm fresh) melted and hot in a non-stick skillet. Add the squash strands, your favorite additions, some fresh herbs that have been chopped and GENTLY toss it together until hot all the way through.

Season with salt and pepper and grate some good parm over the entire dish!!

It gets NO better than this!!

Enjoy!