Roasted Spaghetti Squash

During this time of the year the winter squashes start appearing in the supermarket. You have your butternut squash, acorn, banana, the ever elusive golden nugget squash, and spaghetti squash, which is my all time favorite winter squash. The texture of this gourd is creamy but still with a little crunch. Though it tastes like squash, the "noodles" can serve as a low-calorie substitute for pasta. I learned the following recipe when I was on the low carb kick. Serve it as a side dish or you can even make it your lunch-time meal.

First, get a 1-1/2 to 2 pound spaghetti squash. Cut it lengthwise and scoop out all the seeds.

Rub the insides with a little olive oil. Place the two halves flesh side-down on a baking sheet lined with foil. Bake at 400 degrees for 40 minutes. After 40 minutes, turn them over (very carefully because they are hot) and bake an additional 20 minutes. With a large fork, scrape out the flesh from the squash. The texture will be tender but stringy. Place all the pulpy goodness into a large baking dish. Mix in 4 tablespoons of butter, kosher salt (to taste), fresh ground pepper and a dash of nutmeg. Mix to combine and top with 1/4 cup of grated Parmesan cheese (the real stuff, please!). Place it back in the oven for 5 minutes, until cheese begins to melt.

Enjoy the goodness, my friend!