Spaghetti Squash

     If you are not yet familiar with the yumminess that is spaghetti squash, it's time to introduce you! Although I don't have as many detailed photos as I would like, I'm quickly posting this for you before fall completely gives way to winter, since this is a perfect autumn dish. Spaghetti squash are easy to come by this time of year, and are usually marked at a very reasonable price. This is a squash that when baked soft, you can remove the seeds and rake the flesh with a fork to produce strands of squash which look amazingly similar to...you guessed it... spaghetti noodles! It's a fantastic alternative to pasta if you're trying to cut carbs, or just to vary the flavor of your favorite spaghetti dishes.
     To prepare the squash: remove labels, rinse, and bake at 350* for about an hour and a half.  Don't bother trying to cut the squash before baking, as they are very difficult to cut. Once the squash has baked, remove from oven and cut in half, remove seeds with a spoon, and using a spoon or fork remove the spaghetti flesh. You now are ready to use this in any creative way you choose.
One evening I used it as a replacement for pasta in our favorite pizza casserole. I didn't even use a recipe but took a bit of squash, added some seasoned Italian sausage, pizza sauce, pepperoni, some cottage cheese, an egg, mozzarella cheese and a dash of oregano, basil, and garlic salt. Toss and bake until cheese is golden brown. Simple!
     However, the recipe I really wanted to share was inspired by this post by pickledplum.com.

Spaghetti Squash with Mushrooms & Parmesan 

 My version:

* Saute garlic and a bit of onion in coconut oil. 

* Add mushrooms and dump in some yummy seasonings. I chose oregano, basil, a bit of thyme, and of course sea salt and fresh cracked pepper.

* Saute until mushrooms are a nice golden brown, and then add spaghetti squash. {I should have waited on my mushrooms a little longer here, as mine weren't very golden yet.} Next time...

*Once heated through, add fresh grated Parmesan cheese. I also added a squeeze of fresh lemon for some acidity, and a sprinkle of parsley.

And there you have it! Dinner in about 10 minutes, not counting baking the spaghetti squash. Also, it's a meatless choice if you like to add those to your dinner rotations.
Hurry grab some squash!