Uncharted territory... Spaghetti squash!

I love to try whatever vegetables are seasonal, so on a recent trip to Whole foods, I picked up a beautiful, bright yellow, organic, spaghetti squash. It has sat in my kitchen for about a week and today I finally decided to get to it. I found a website, Steamy Kitchen, that had a great garlic and butter recipe. It also explained how to cook spaghetti squash. Raw, it is extremely hard to peel or cut. So here is how I tackled this obstacle-

1. Preheat oven to 375 degrees F and place squash on a baking sheet. Poke some holes in it with a sharp knife.
2. Bake for about 45-60 minutes, depending on how big the squash is. You want to be able to cut into it easily by the time it's done.
3. Slice the squash in half. Scoop out the seeds. Then with a fork, start scraping out the strands from the squash. (Hence, spaghetti squash!)
Here is were my recipe differs from Steamy Kitchen's-
4. In a pan drizzle some EVOO. Throw in some diced shallots. Sauté the shallots then add the spaghetti squash.
5. Continue to sauté the shallots and squash and add the following spices- sea salt, ground pepper, garlic salt, parsley.
6. When the squash starts to brown slightly, sprinkle Parmesan cheese onto it.

That's it!

I prepared my lunch for work tomorrow with some of my 'Parmesan Spaghetti Squash', Gardein vegan meatballs, and some organic peas and carrots. Looks so good, I can't wait to eat it, haha.

Happy Cooking!

-Kat