Spaghetti Squash Love

Wow, first of all, I have to thank everyone who left a comment on my last post. The sweet comments from sweet bloggers and sweet readers makes all the efforts of blogging so worth it!



Sadly, I don't have time to return the favor tonight by visiting your blogs (blame the PowerPoint project I have to do for tomorrow). But you can bet I'll get back to every one of you as soon as I possibly can, because it means so much to me that you read my blog!

Also, I need to update my blogroll soon, because I've come across many more amazing blogs in the past few weeks!



As stated earlier, I have a project hanging over my head. So I'll attempt to make this post short and sweet (apparently I have a favorite word today).



On to the post...


I know I'm not the only one who is over-the-moon with excitement that it's finally winter squash season again. One of my absolute favorite meals incorporates butternut squash (look out for a recipe-post soon). But I'm equally enamored of Butternut's long-haired cousin, Spaghetti Squash.



Everyone seems to have a different way to cook spaghetti squash. Personally, I like to let it roast a loooooooooooooooong time, so the insides get all caramelized and sweet (there I go again).


My method:


1. Poke a few holes into the squash with a knife.


2. Stick the entire thing onto a baking pan. (Don't bother cutting it in half. As Miss Vegyogini discovered, that could result in disaster!)


3. Roast the squash at 400 degrees for about 2 hours.


4. When you take it out, the skin should be brown, not yellow.


5. Let cool for a few minutes, then cut in half-- a much easier task now ;o).



What to do with all of this yellow deliciousness?



Like a lot of other bloggers, I love spaghetti squash topped with tomato sauce, mixed with chili, thrown into a stir fry, and even eaten plain. Better than all that, though, is...



Squash-and-Beans!

Layer some spaghetti squash onto a plate, top with beans (like Heinz vegetarian baked beans), and mix together so the sauce gets all over the spaghetti squash. It's so easy, and it tastes great either hot or cold. You can even melt some shredded vegan cheese over the top if you'd like.

Below, my simple meal (2 cups squash, 1 cup beans, and some amazing roasted asparagus on the side)


Using up leftovers, a few days later:
Squash, 1/2 cup baked beans, 2 slices toast with a little vegan butter, Muir Glen Italian-style diced tomatoes (for the squash), and more roasted asparagus. I've been on a roasted-asparagus kick lately. They're so yummy, simply seasoned with garlic salt.



Ok, maybe this post wasn't so short. Hopefully you still found it to be ___________ (fill in the blank!).