I was kind of excited when Erica chose spaghetti squash. It's a squash I've never tried cooking, but have always been kind of intrigued by the thought of it. I was not in love with how long I had to roast it in the oven, but I think there are some microwave options out there. So, in order to crack open your spaghetti squash and make it easy to take apart, you throw it in a 400 degree oven for at least 45 minutes to an hour. When it's finished, you can cut it in half, dig out the seeds, and then pull at the squash with a fork to removed the strands of squash. I have to say, it did produce plenty of "spaghetti."
I was originally going to make a spaghetti squash gratin recipe I found this morning, but then was too hungry to wait another 30 minutes while it baked. Instead, I tossed my squash with a smear of butter, in bacon grease, with thinly sliced bacon, shrimp, a little lemon juice, thyme, salt, minced garlic and red chili flakes. It was okay. My sister liked it and said she would eat it again. I could probably be persuaded to try it again covered in a nice marinara or as the gratin. On the side, I served some sauteed garlic green beans. It totally does look just like pasta! Tricky squash.
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