Spaghetti Squash

Serves 3 - 4 as a main, 6 - 8 as a side

• 2.5 lb spaghetti squash (4 cups cooked)
• 1 recipe Slow-Simmered Chunky Tomato Sauce (recipe follows)
• chopped parsley (optional)
• grated Parmesan (optional)

Cook squash via any method described. Let cool slightly.

Cooking Methods: Microwaving: Place half a squash, cut side up, in a microwave-safe dish, add 1/4 cup of water and put it in the microwave. I like to sprinkle some salt on mine too. One half squash takes about 8 - 12 minutes on HIGH.

Baking: Put the squash into a ovenproof dish, cut side down, add 1/2 cup of water, and bake for about 30 minutes at 350F/180C. (You can also do this with a whole squash!) Test it like a potato -- if you can slide a fork in easily, it's done.

Boiling: Put the squash into a deep pot, cut side down, add 2 cups of water and bring to a boil. Boil for about 20 minutes. Test it as for baking.

Rake flesh with a fork to create ribbons, toss with heated sauce in a large bowl. Portion out into pasta bowls, garnish with Parmesan and parsley to taste.

Recommended accompaniments: Side salad, garlic bread, grilled chicken breast.

Other great sauce ideas:

1. Crushed garlic, butter or olive oil, parsley
2. Alfredo or other cream sauce
3. Carbonara
4. Any jarred sauce or sauce recipe you prefer
5. Cold with a nice vinaigrette
6. Substitute for macaroni in mac & cheese