Spaghetti Squash

My daughter gave me some spaghetti squash from her garden. Beautiful  sunny yellow, unblemished rounded, slightly smaller than football squash. I had never been a fan of them, because I always had them with spaghetti sauce on them. But there other things you can do with them.My favorite needs cinnamon and frangelica (hazelnut liquor) although you can use almond extract instead.

Cooking Spaghetti Squash:  Cook the squash by slicing it in half lengthwise, spritzing it lightly with olive oil, then place it cut sides up on a baking pan (I know, most recipes call for cut sides down, but this way  roasts it rather than steaming it. It’s dryer and tastier. Bake for about an hour at 350, until fork tender. Remove from oven, and cool enough to handle, 15-30 minutes. Stick a fork in and pull it towards you, the squash will yield the strands that look like spaghetti. Keep scraping the fork through and dump teh strands onto another plate, until all you have left is the shell of the squash, Then you can toss the shell.

Heat a big saute pan on medium to medium-high, and when hot, film with olive oil and a little butter. Toss in a thin layer of the squash and sprinkle with cinnamon and a little nutmeg. Leave until lightly browning, then flip with a spatula. When dryer and fragrant, splash in a few tablespoons of Frangelica and stir through. Heat and stir for a few moments while flavors combine, then serve. Absolutely fabulous!!

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