Monday, June 25, 2012

More Squash

I have a thing for spaghetti squash. As in, I could eat it every day. But last week we got some acorn squash from our co-op so we branched out a bit.

You can pretty much do the same thing you do to spaghetti squash. I just sliced it up (after taking out the insides), drizzled with olive oil, added some salt and pepper and then sprinkle with some parmesan cheese. You can also have some fun with adding some herbs like thyme or anything else you think would compliment it well. Bake at 400 for about 30 minutes, flipping over at about 20 minutes. It's a great addition to any meal!

When it's all done, just plate it and let people pull it off the skin. It comes off nice and easy since the squash is so soft and yummy. Enjoy!

1 comment:

  1. Well, ALRIGHT! I am so glad to know this! I assume there are certain vegetables that just aren't going to taste good. So this is really helpful because you know us Beuses really love your spaghetti squash recipe, too!


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