Spaghetti Squash


Fall is here… and pumpkins and squash have invaded the super markets.

Recently I had some exquisite spaghetti squash casserole at True Food Kitchen ( an excellent organic restaurant with many vegetarian and vegan recipes).

I am looking forward to trying this new recipe with a little twist!

Links:

True Food Kitchen

Fly 'n Cook

Recently came to know about this and of course had to try it!

Ingredients:
1 spaghetti squash
Fresh home-made tomato sauce

Cut the spaghetti squash into two, scoop out the seeds and central mass. Preheat oven to 375 degrees. Place the squash rind side up and bake for 45 minutes. Once baked remove the squash from the oven. Be careful, it can be very hot. Using a fork, scrap the inside pulp onto a plate. It should come out as slender spaghetti strands. Enjoy with some hot fresh home made tomato sauce!

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