::::Spaghetti Squash::::

Spaghetti Squash is harvested in early fall and is classified as a winter squash. I am always happy 2 find some good one's in the warmer months. (opt for the one's from Mexico during the spring and summer months) It has a high water content which, makes it an equally satisfying , wheat, and gluten-free alternative to pasta. It has a naturally occurring supply of both Omega-3 and Omega-6 fatty acids. They work hand in hand to support the brain, the nerves, and its functions. Besides that, its such an alien of a vegetable, one of my favorites. Spaghetti Squash is rich in Vitamins B1 and 6, Folic Acid, and C. Once baked, you can add any sauce or beans that you would a, pasta or a grain dish ...Experiment..Enjoy...

JustGood Squash....

-Preheat oven to 350

-Cut squash lengthwise and remove seeds

-Place in a shallow baking pan and add enough water to cover the bottom of the pan (assists in steaming a bit)

-Can bake anywhere from 35-45 min. depending on the size of the squash. (if u press the skin and the flesh feels soft, w/some firmness, its most likely done ) try not to over cook.

-Cool for about 20min..

-Fork out the squash into a bowl

*I don't really measure things, so you can do it to your taste.

- In a pan, sautee olive oil, shallots and garlic.

-Turn heat to Lo and add squash, fork everything together

-add braggs liquid aminos, shoyu, or tamari

- add Earth Balance, Ghee(clarified butter), or just a good organic one

-Nutritional yeast (high in B vitamins)

-Lemon

-Himalayan Sea salt

-some fresh dill and flat parsley

-Fork everything until it tastes and looks good to you..Enjoy

*It works well w/ Tomato sauces, Black beans, Curries, etc...