I'm not a big fan of spaghetti squash, but I eat some every now and then on the chance that familiarity will increase my liking for it.
So far, I can take it or leave it. I think my main problem with it is that it isn't bad for me.
ANYWAY, we had this dish recently, of spaghetti squash with butter, salt, pepper, and grated cheese.
The side was more interesting to me: Mushrooms cooked in a dry pan to concentrate the flavor, then butter and flour and Penzeys Sunny Paris herb blend and just enough white wine to make a sauce. Put that over lettuce and sprinkle it with smoked paprika.
I'm posting at my own blog today about a chickpea chili that could have been spicier.
Marian Allen, Author Lady
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