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It’s Fall!

October 1, 2009

We have had the warmest September up here that I have experienced since I was in North Carolina (last year – ha!), but it seems as though fall has finally arrived. The leaves are beginning to turn, or just falling right off the tree. And all of a sudden, the temperatures are downright cold, especially at night.

Spaghetti Squash

The good news is, that means it’s time for cold weather food, and especially squash. I had forgotten about my love for spaghetti squash, that I discovered and culled last winter, until I noticed an entry in The Kitchn’s Quick Weeknight Meals contest.

Spaghetti Squash

With this in mind, I tried out the recipe featured in the contest, but you can do just about anything with spaghetti squash – any veggies, seasoning, maybe even meat that you have on hand.

The Kitchn’s entry is listed here: Melinda’s Spaghetti Squash with Avocado and Parmesan

Spaghetti Squash

Here is the basic spaghetti squash cooking method: cut squash in half lengthwise using a heavy duty knife. Scrape out as many seeds as you can (I always miss some). Place cut side down in a baking dish, filled with about 1/4 inch of water. Bake at 375°F for 35-45 minutes. Use a fork to separate spaghetti-like strands.

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