Years (actually decades) ago I tried making a spaghetti squash stand in
as regular spaghetti with my usual marinara sauce & meat balls. Steve
did not enjoy it so I didn't serve it again.
Fast forward to (IIRC) when we were in GA near the end of Steve's Army
career. I came across a spaghetti squash recipe in Good Housekeeping,
decided to give it a try. I've since forgotten the original proportions
but it calls for olive oil and balsamic vinegar (roughly 2:1
proportions), grated Peccorino-Romano cheese and pine nuts in addition
to the squash. Mix it all together, reheat if needed and serve. I've
done this a number of times and have a squash awaiting to be
transformed, probably some time next week.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... OH NO! Not ANOTHER learning experience!
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
