Piggy Goes To Market

I’ve been loving spaghetti squash lately and wanted to share my favorite recipe.  It’s called “Melinda’s Spaghetti Squash with Avocado and Parmesan.”

If you are unfamiliar with spaghetti squash, it’s weirdly similar in texture and sort-of in taste to spaghetti, except it’s squash.  It’s a bit of a miracle.

Here is what it look like in the grocery store:

It’s usually around 6 or 7 lbs (heavy!) and costs around $10.  I tend to get 4 meals out of one.

Here is what it looks like this after it’s been cut open when you scrape the insides out:

And HERE is what  it looks like when you prepare it a’la Melinda:

What I love about Melinda’s recipe is the freshness of the flavor combo.  She includes avocado, lemon, fresh basil, Parmesan, black pepper and olive oil.  It’s divine, you should try it.

A cumbersome aspect of preparing spaghetti squash (any type of squash, really), is that it is difficult to cut in half with a kitchen knife.  I’ve found that putting it in the microwave for a couple minutes before cutting softens it quite a bit and that helps a great deal while cutting.

Another recipe I like, which is simpler and a little less exciting is from http://www.chowhound.com: Roasted Spaghetti Squash with Parmigiano-Reggiano.  It’s prepared with Parmesan, garlic, shallots and olive oil.