Spaghetti squash is one of my favorite vegetables. With its spaghetti-like texture, yet its unique flavor, it is very versatile. You can concoct it into a casserole dish, serve it in much the way you would create a traditional pasta dish, or you can just serve it plain as a side-dish with maybe a bit of butter or olive oil drizzled over. After splitting it in half and removing the seeds, it simply needs about 40 minutes in a 400 degree oven (with a bit of water), in order to become tender. Tonight’s menu is a celebration of this winter-type squash.

Spaghetti squash tossed with a saute of onions, mushrooms, garlic, sundried tomatoes, roasted red peppers, and black olives topped with a grating of parmesan
Baby lettuce salad with creamy dressing
House-made garlic toasts

Cookies and ice cream