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Oh yes, I do love spaghetti squash! I’m accustomed to the very young squash that is still slightly lime-green in color, rather than the yellow squash that I see at the market. I slice it in half, remove the seeds and place 3 or 4 cloves of garlic in each side, a couple of tablespoons of butter (I know, I know) and bake till the squash strands pull away from the shell easily – season with a little salt. It’s a great side dish and I usually can eat one half by myself.
Oh my! That sounds delicious,Evie – and I don’t even mind the butter. It’s better for us than margarine! I’ll have to try it that way, especially since I’m a garlic fanatic. I hope we get other ways of fixing it from our readers. Thanks so much for contributing your own version! (I’m still full from your Chili Colorado Burrito I ate this afternoon – so it’s hard to think about more food!)
Aloha,
Lucy