No Pasta Spaghetti

I got this idea from the restaurant J. Alexander’s. It’s one of their vegetable sides. I don’t know exactly how they make it, but this is how I’ve done it!

• 1 spaghetti squash
• salt
• pepper
• olive oil
• tomato sauce
• shredded parmesan cheese (optional) or finely chopped pine nuts (optional)

Cut spaghetti squash in half lengthwise and scoop out seeds. Place cut side up in a casserole dish with about 1/4 inch of water in the bottom of the dish. season lightly with salt and black pepper. Bake at 400 degrees for one hour or more, until very tender. Remove from oven and let cool enough to touch. When cool, scoop out flesh–it will come out stringy, sort of like spaghetti. (Hence its name!) Season to taste with more salt and black pepper, maybe a little olive oil or margarine. Reheat in the microwave if necessary; serve hot, topped with a spicy tomato sauce and parmesan cheese. Or, for a non-dairy option, try finely chopped pine nuts (I do mine in a food processor or mini-chopper) instead of the parmesan.