The recipe is simple - halve the squash, scoop out the seeds, put it into a casserole with some water and roast it until the flesh is soft. Then, the best part, you get to rake it with a fork creating strands of "spaghetti."
I served the spaghetti squash topped with homemade tomato sauce, sweet Italian chicken sausage, and some freshly-grated Peccorino Romano.
On the side, I made a salad of roasted beets, oranges and homemade polenta croutons with an orange-garlic-balsamic vinegarette. Delicious, and different.
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