SQUASH!

Becoming the primary cook after being a thankful mooch for many years leads to some great experimentation.  Scott and I took off for the farmers market early this morning to purchase a few food stuffs of the local variety.  Among our purchases was spaghetti squash. 

It seemed like a mythic creation to me - a squash that, when cooked, had the consistency of spaghetti?  Obsurd!

What they should have let me know was that the squash turns into an over-cooked angel hair pasta.  Then my heart wouldn't have been as broken.

However, it was a noble experiment. 

1.  Cut spaghetti squash in half

 2.  Scoup out inside like a pumpkin. 

3.  Rub olive oil on cut portion and place down on baking sheet

3. Bake at 375 for 30-40 minutes, until a fork can easily puncture rind
4.  Flip over and create spaghetti by scraping from "stem to stern"
6.  Serve as you would with pasta

We used a bit of italian sausage, carrots, celery, tomato sauce and a variety of spices. 

It was a little wet, and not quite like the pasta we'd envisioned.  It kind of looked like it's name:  squash.  However, it felt like a nice hearty meal I'd probably enjoy in winter - not a hot day like today.