Last night I experimented with Spaghetti Squash for dinner. I read that you can cook the squash one of two ways: whole or cut in half. I decided to cut it in half. One upside-down and the other right side up (just to experiment) . I put a little bit of water in the deep pan and put a tiny bit of oil inside the half that was right side up.*
When done cooking, I paired the “spaghetti” with sautéed red kale, onions and tomatoes.
Delicious. Easy. Fresh.
*Results of a soft squash ready to scrape out of the skin are quicker with squash upside down.