RECIPE: ROASTED SPAGHETTI SQUASH
Fall is the time for squash. I like spaghetti squash because it is a veggie alternative to pasta, lower in calories, and gluten free (if that is a concern). The easiest way to cook it to free up the strands inside is to roast it, cut side down. Remember the "4's" that is, 400 degrees F for 40 minutes. I consulted an online cooking site, delish.com, for the particulars. For example, the safest way to cut through the rind, how to season it, and how to check that the squash is cooked but not overdone. Here's the link:
