Photo by Chambo25

Fall is my favorite time of year for many reasons (my wedding anniversary is in October, I love Halloween–scary movies in particular, we adopted our dog in October, the trees are pretty, the air is crisp and clean, etc.).

Plus, I start seeing one of my favorite types of produce in the stores this time of year–the spaghetti squash.

The bright yellow squash, about the size of a football but more oblong in shape, is one of my favorite things to cook with, as it’s vegan, vegetarian and gluten free, all in one fell swoop!

How to cook spaghetti squash:

I’ve tried cooking them whole, but I find they cook more evenly if you cut them in half lengthwise. Just cut it through and separate the halves. Bake halves in a shallow pan (I coat the pan with cooking spray for easier clean up), rind side up for about 40 minutes at 375 F (check periodically by piercing the skin with a fork–when the fork slides in without resistance, they’re done).

Remove from the oven and let cool for about 10 minutes.

Carefully scoop out seed and then take a fork and separate the spaghetti strands by running the fork through the squash “from stem to stern”.

To eat:

Take about 2 tablespoons of soy butter and a teaspoon of dried oregano and mix with the strands.

Enjoy!

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