Admittedly, I've been slacking on my farmers market challenges. Work, cold, puppy... yada yada. Stuff gets in the way. But, I promise I've still been learning even if I haven't been blogging them as regularly.
The latest challenge was spaghetti squash. I'd never cooked it and - oh my gosh - it is so easy and tasty. I know this is going to sound so Sandra Lee (and you know I can't stand Sandra Lee), but here goes:
1 spaghetti squash
tomato sauce (whatever your favorite jar sauce is... I used Newman's Own marinara)
ricotta cheese (I used the part skim kind)
2. Cut the spaghetti squash down the middle. Drizzle with olive oil, sprinkle with salt and pepper.
3. Bake for 45 minutes. Pull out of the oven and add dollops of ricotta and tomato sauce (as much as you like, baby!) Return to oven for another 15 minutes.
4. Remove from oven. Using a fork, scrap the contents out onto your plate. The squash will come out in strands that look just like spaghetti! Each half of the squash is one serving (for me, if you're a big eater, you might want an entire squash or use half as a side dish.)