Spaghetti squash is one of those unusual vegetables that’s fun to experiment with in the kitchen. One of my favorite ways to prepare it is inspired by old-fashioned recipes for spaghetti casseroles—substituting the squash for the pasta. Texturally, it is similar, but there is so much more flavor to the squash. Also, I find no need for any sort of meat component in the dish making this a truly vegetarian meal.

Spaghetti squash casserole with sauteed onions, peppers, garlic, and mushrooms,
tossed with ricotta and mozzarella cheeses, and niçoise olives, topped with heirloom tomato slices, fresh buttered breadcrumbs, and parmesan cheese.
Simple salad with red wine vinaigrette|
Yeast rolls Chez Edouard

Apple-pear pandowdy|