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| Good gourd! |
Spaghetti squash has become a favorite this winter. It's easy to make, and it's fun because you get to rip it to shreds in the end and make a fine mess of things. I am fond of a gourd of destruction. Plus it's a perfect substitute for pasta that doesn't leave you feeling heavy. There's kind of a lot to love here.
I rubbed it with olive oil and a bunch of garlic and threw it in the oven for an hour at 375, with a little water in the dish. That's it. Then I heated up some mushroom marinara with oregano, salt, pepper, and my trusty Tabasco. Poured marinara on the squash with some parmesan cheese and housed it. Paul Newman would be proud.
Bear with me while I'm figuring out how to adjust the pictures, but can you tell that the first bottle's almost halfway gone? Considering I only started a week ago and just began to take this bottle outside of my apartment, the project seems well under control so far...
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