Spaghetti Squash (noun): New favourite vegetable of the summer

Oh why oh why has it taken me so long to get to know the spaghetti squash?  Had I known how fulfilling it was to bake it for an hour and end up with ready-to-go strands, I would have done it ages ago!

Thanks to Mama Earth, this week's delivery included one lovely Ontario grown Spaghetti Squash and a great recipe.  And more importantly, a simple and idiot-proof recipe, which I'm gonna share, Ingalish-style.

Take one squash, halve it and remove the seeds.  Place the halves face down on a greased pan and let it bake for an hour.  You'll end up with this:

While the squash is spaghettifying, work on the sauce.  You'll need a pint of Saladette Tomatoes, 3 cloves of minced garlic, 2 tbsp of olive oil, 1 can of white kidney beans (drained and rinsed), pinch of salt and pepper, and 3 tbsp of chopped parsley*.  Mix everything except for the beans and parsley and put in the oven for 30 min.  If you time it right, the squash and sauce will be done at the same time. After around 20 minutes mix in the beans and parsley into the sauce and leave it in for the remaining 10 minutes.

Then take everything out, scrape out the strands into a bowl and top it with the sauce.

Voila.  Yummy and healthy dinner is ready to be consumed.  You may find yourself eating like a starving animal, it's that good.  But if you made it at home, who cares what you look like eating it?!


*I should mention that the recipe also called for 1.4 tsp of hot pepper flakes and 1 tbsp of red wine vinegar but um, I kinda forgot to add those in.  But it was still delicious, I swear.