Spaghetti Squash with Garlic Sauce
Fall is officially here, even if the temperatures aren’t fully reflecting that fact. However the air is crisper and the leaves are starting to change colors, an early indicator of what’s to come. I enjoy fall, as long as I don’t think about the fact that winter comes after fall which is a season I just don’t appreciate. However I will do my best to ignore the fact that “winter is coming”. Another indicator of the weather to come: the arrival of winter squash in the grocery store! I’m still trying to incorporate as much seasonal and local food in my diet as possible, so when I saw the sign indicating the spaghetti squash came from a farm in the county over I grabbed one and started thinking about what I could do with it. I had made spaghetti squash one last year, and while it was good, it certainly wasn’t memorable. I decided to cook it similar to how I do butternut squash and decided to use one of my go-to-sauces as a topping. The result was perfection! Instead of bland limp mush, the squash actually resembled spaghetti. The sauce was the perfect complement, the garlic working with the squash instead of overpowering it.
I know that adding cayenne powder sounds a little strange, but it gave the sauce just the right pop! For a full meal serve with some crusty Italian bread to help soak up all of the sauce. I’m sending this on over to /52weeks since Squash is the theme of the week…perfect timing!
I’m also submitting this to the latest (and greatest) Simple and In Season link up (once the link goes live) Spaghetti Squash is some of the first winter squash to show in my neck of the woods, and I’m looking forward to seeing acorn squash and butternut squash in the next few weeks!