It’s Fall, so all sorts of squashes and root vegetables are readily available, while the availability of Summer vegetables is dwindling…or the prices are skyrocketing. Even in this era of global food production and shipment, local options for root vegetables and squashes are much more economical than their half-a-world-away summer alternatives.
One of my favorite squashes is Spaghetti Squash. I don’t ever remember having this while growing up, but that’s not a big surprise, as I recently discovered that my Mom doesn’t really like many squash dishes. She did eat this one, and told me it “wasn’t terrible”. In her lexicon, that actually means it’s pretty good. See, she’s a pretty picky eater, so if she didn’t leave a good portion of her serving on the plate, then it must be pretty good. Honestly, if a dish passes the Grandma Test at my house, then it’s a keeper.
This recipe takes very little work, and if you make it in the microwave it really doesn’t take all that long. Plus, you can be preparing other foods to accompany this dish while it cooks in the microwave. Then when you’re ready to serve, it takes about two minutes to finalize the prep. Pretty much a win-win side dish. Plus, it’s a great alternative to pasta regardless of whether you’re trying to cut carbs or stay away from wheat.
Make it, you’ll probably like it!
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