Culinary Adventures with Camilla

Hooray for friends with green thumbs! When I came home from work on Monday, Jake had a spaghetti squash for me from Marne's garden. Thanks. Last night, it was an easy and delicious dinner. I can't remember the first time I had spaghetti squash, but I know that it wasn't too long ago. A couple of years. Maybe. But I do remember being dubious that the yellow, football-sized squash would actually render pasta-like strands as promised. It does! Trust me. And it's so easy. Ingredients spaghetti squash olive oil pasta sauce of your choice Procedure Cut the squash in half, length-wise, and scoop out the seeds. Preheat the oven to 350 degrees F and line a baking sheet with . Drizzle the inside with olive oil and place it upside down on a foil or parchment-lined baking sheet. Let roast for 90 minutes. It should be soft to the touch. Invert the squash. Use a fork to shred the flesh into strands. Place the squash in a bowl and...

Despite cooking every vegetable I can get my hands on, I have never cooked a spaghetti squash. No reason, in particular. It's just never shown up in my CSA box and I've never bought one on my own...until tonight. This is hardly a recipe... Preheat the oven to 375 degrees. Prick your squash all over with a fork. Place the squash in a baking dish and bake for one hour. If you can squeeze the squash and leave an indentation in the skin, it's done. Remove the squash from the oven and let cool for 15 minutes. Slice the squash in half. And, using a pasta claw, pull the flesh out of the skin. To serve, I sprinkled it with fleur de sel and grated parmesan, drizzled it with olive oil, and topped it with an oven-roasted mini-meatloaf. My only stumbling block: how the heck do you get the seeds out of the squash? We ended up pulling it out of our individual portions. There has to be a better way!