Charlie and I went grocery shopping the other day (good thing, because we're practically snowed in) and we bought a spaghetti squash for $1.99/lb. I don't know if that's a good deal, but it looked so good. I'm a fan of squash that's roasted with brown sugar and butter. That's probably because that's the way my mom makes it. Well, Charlie's mom makes it by topping it with spaghetti sauce. This one's for her.
Roast "Spaghetti" Squash
1 spaghetti squash
1/2 tsp of salt
1/4 tsp of pepper
2 tbsp of olive oil
1 jar of your favorite spaghetti sauce or make your own
Parmesan cheese, optional
Preheat your oven to 350'. Line a baking sheet with tin foil.
Carefully cut your spaghetti squash in half length wise. Be very careful about this, as it's not an easy task and I almost lost some fingers. De-seed your squash. I did this by taking a spoon and scraping out the seeds into the garbage can.
Place your squash skin side down on the tinfoil lined baking sheet and rub it with the olive oil. Sprinkled the salt and pepper over the squash to evenly cover it. Bake your squash in the oven for 30 minutes to an hour or until the squash is tender when pierced with a fork.
Remove the squash from the oven and allow to cool. While the squash is cooling, heat up your spaghetti sauce.
When the squash is cool enough to handle, using a fork, scrape the insides of the squash into a bowl. This makes the "spaghetti" part.
Top your "spaghetti" with the sauce, parmesan cheese and parsley. I served mine inside the hollowed out squash bowls.