If you haven’t jumped on the spaghetti squash band wagon yet, you need to. It’s such an easy dinner that seriously satisfies the pasta lovers in this house. After a weekend of indulgences in Vermont I needed a strictly veg dinner to get back to reality.
I was pretty confused about how the squash came out looking like spaghetti until I made it for the first time. Preheat oven to 375* and slice lengthwise. Scoop out the seedy insides and drizzle with a little olive oil and some salt and pepper. Bake face down in a baking dish in half an inch of water (adding the water and baking upside down steams the squash in the oven). Cook for 45 minutes to an hour or until the skin of the squash is easily punctured with a fork.
About the time I put the squash in the oven I started to marinate this summer salad in the fridge. One cuke, one tomato, an onion and some chopped basil in olive oil and red wine vinegar. I like it better after a half hour or so of marinating but feel free to serve right away!
Looks like the real deal right??
What a treat it is to have the sun still present for dinner photos! Summer must be just around the corner!