how about a new way to eat this awesome mild squash that doesn't involve turning it into a boat and loading it up? (although it's tasty that way) this recipe can be a perfectly satisfying + meatless meal on it's own. I like to serve it on a bed of crisp arugula and call it good.
"Spaghetti squash keeps for weeks at room temperature. I try to have a few around- the large happy yellow orbs double as sculptures quite nicely."
Notes: Sour cream is whole, light works too. Avoid fat-free.
BAKED SPAGHETTI SQUASH
Ingredients: 1 spaghetti squash, 1 egg, 1 cup sour cream, 1 tsp. minced garlic, 1 cup shredded sharp cheddar cheese, 1 tsp. salt, pepper to taste, olive oil.
1. Preheat oven to 400*. Halve the squash vertically, and scoop out the seeds. Rub the inside of the halves with olive oil, then place the cut side down on a baking sheet. Roast for 30 minutes, cool. Turn down oven to 375*.
2. Mix sour cream, garlic, egg, salt, and pepper in a bowl. Stir in half of the cheese.
3. Using a fork, scoop out the strands of squash into the sour cream mixture. Stir to combine.
4. Tip into greased 8x8 baking dish and top with remaining cheese.
5. Bake for 30 minutes uncovered.
Tip: Add diced tomatoes or green pepper to the mix for some bomb extra veg and flavor!