Spaghetti Squash

This has got to be the coolest thing EVER! I was reading through my mom's Moosewood Cookbook (the original version) and they had a spaghetti squash casserole recipe. I had never heard of that before and if you havn't either, well now's the time to check this thing OUT! It's a squash, but when you cook it, the inside s become really stringy, the same texture (although not quite as chewy) as spaghetti noodles. You just run your fork through it and it comes apart in strands. Here's how I ate mine:

-Cut squash in half (careful, it's hard to do)

-Scrap out the seeds

-Put in microwave safe dish with a bit of water in the bottom and put the squash facedown.

-Microwave until soft enough to easily prick with a knife. Mine took a good 10 mins or so. You could also bake it in the oven for 10-15 mins at 350. (Oil the baking sheet with EVOO).

-Put squash on a plate and smoother with home-made tomato sauce and sliced Asiago (mmmm) I put the cheese slices under the sauce so they melted right away.

This half of a squash was a fair size and I ate the WHOLE half! The best part was that since it is squash, it's not starchy like pasta, so I did not feel super full or stuffed. I saved the other half for another dinner.