When I was in college many moons ago, I spent a period of time ‘being’ a vegetarian. I only lasted about a year when I started craving rare beef… I did however develop a love for vegetables and a true appreciation for meatless meals. Although I used to buy my spaghetti squash, now we grow our own…
Funny things can happen in the garden! My hubby planted the yellow spaghetti squash next to the zucchini perhaps a little too close. We ended up with a spaghetti squash plant that resembles the zucchini!.. It still tastes like a spaghetti squash. How cool is that!?!
2 spaghetti squash
2 Tbs olive oil
salt & pepper
Cut the squash in half with a large sharp knife. It will require a little force to do this, but it is not hard. Scoop out all the seeds with a soup spoon. Generously salt and pepper the inside of the squash and coat with a little olive oil. In a roasting pan or a roasting oven, place squash open side down on a rack and roast at 350 °F for one hour. Remove from oven and allow to cool enough to handle. With a fork, gently pull out the string like squash into a bowl.
Fresh Tomato & Basil Sauté
6-8 medium to large ripe tomatoes
1/2 cup fresh basil
1/2 cup fresh oregano
1/4 cup olive oil
4 cloves of garlic chopped
Salt & Pepper
Dice up the tomatoes, chop the basil and oregano and sauté in a sauté pan with the olive oil and garlic for 20 minutes. Add salt & pepper. Serve the squash with the tomato sauté and add a hearty piece of Linda’s Garlic-Buttered Melted Mozzarella Bread and you have a filling Meatless Monday.