Spaghetti squash? Seriously?

Not everyone like spaghetti squash.  Well, I'm not everyone!  I happen to really like it!  It has taken my husband a bit of convincing, however, that this odd vegetable served with a really yummy homemade sauce can be just as good (or better) than plain old white pasta.

Someone told me to quarter the squash, seed it, and then boil it in salted water for about 20 minutes before scraping it into strands.  Yes, that's quick and easy, but I don't like this way of cooking it.  It seems to absorb too much water and then you are left with a soupy mess in the bottom of your pasta boil.

So I have experimented with a few methods.  This is the one I like the best.  I cut the squash in half and seed it.  Then I place it skin side up in my favorite old Pyrex baking dish that my daughter found for me at Goodwill for $4.00.  I put a pat of butter under each half and add a couple tablespoons of water to the dish. Cover it with foil and then bake it for about an hour and 15 minutes at 350 degrees.  Just walk away and let it bake!  Take a walk.  Take a nap.  Whatever.  No peeking!    Then just scrape the insides of this weird squash and there you have it!  Spaghetti!  See?

Tonight I served it with some homemade marinara made from last summer's garden tomatoes and with peppers, carrots, and onions and a little bit of Italian chicken sausage.  Topped it off with some grated asiago cheese. 

A note:  This makes really good leftovers lunches too!