The first time I tried spaghetti squash was when we were living in Seattle and received our first box o'veggies from a local CSA farm. It's such a a versatile vegetable and you can dress it up with any seasonings you prefer. Try it out and you won't wanna go back to regular spaghetti.
Spaghetti Squash with Edamame Basil pestoadapted from Cooking Light
1 spaghetti squash
1 cup chopped fresh basil
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1/2 tsp salt
5-6 garlic cloves, minced
1 bag frozen shelled edamame, thawed
3/4 cup spaghetti sauce
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preheat oven to 350°.
Cut each squash in half lengthwise; discard seeds. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 1 hour or until tender. Cool slightly. Scrape inside of squash with a fork to remove spaghetti-like strands and place into plate.
Place basil, oil, pepper, salt, garlic, and edamame in a food processor; pulse until coarsely chopped. Serve edamame pesto over squash; sprinkle with cheese. The original recipe doesn't call for spaghetti sauce but I thought it adds a perfect finishing flavor!
Serves 4-5 people