This time of year, at least once a week I get my husband to slice open a big winter squash for roasting. I've tried a few different squash varieties, including Delicata and Red Kuri Squash. (The Delicata was perfect baked with sweet fall spices and honey in the center, while the Red Kuri tasted a bit more like pumpkin. We used it in a pasta bake loaded with cheese, kale and a béchamel sauce.)
Spaghetti squash is straight-forward and one that we could eat every week. It’s super easy to cook with a few simple instructions. First, divide the squash in half lengthwise (I get my husband to do this because I've been known to cut myself using big sharp knives). Then scoop out all of the seeds and fibers from the inside. This is easy to do if you have a grapefruit spoon, but any spoon will do. Then bake the squash, cut side up, at 375 degrees for 45-50 minutes. Shred the squash using a fork and it should come out looking like thin noodles.
For this spaghetti squash dish you bake the squash like described above, then toss it with your favorite tomato sauce, some sautéed mushrooms and some generous shavings of Parmesan cheese. I actually think the squash soaks up more of the flavors of the sauce than a pasta does, leaving you with a super-tasty dish. Tip: If you have any leftovers, they are good enjoyed the next day. Oftentimes I will add a fried egg on top—a great addition to many leftover meals in my opinion.