Tonight i made a delicious side of spaghetti squash and it was so simple and so delicious i want to share. It’s one of the bigger squash that for some reason intimidate me a little when I’m perusing the produce aisles- but no more. It’s so darned easy and soooo good AND packed with vitamin A, potassium and beta carotene that it’s gonna be a regular at our table. Just halve the squash (this is really the only hard part) lengthwise and place in a large glass baking dish cut side down. Add some water to the dish- about an 1” and 1/2 or so- and bake at 425 degrees for an hour and a half or until the flesh of the squash is tender and stringy- like spaghetti. Hollow out the halves and refill one half of the squash to serve. Sprinkle with a little sea salt, cracked pepper and I dotted with butter, dusted with cinnamon and garnished with fresh sage leaves, too. My seven year old had thirds! Fear not the beautiful, scrumptious and nutritious winter squash “Cucurbita pepo var. fastigata”! Bien Provecho!