Recipe of the month

Spaghetti Squash
By: Michelle Weinmann
I make this all the time and we have ended up liking this better than regular spaghetti.
First Bake the Squash:
Cut squash in half lengthwise and cut off stem. Scoop out seeds. Drizzle the inside flesh with olive oil and salt and pepper. Bake on a sheet face down at 375 for about 40 min or until you can flake the insides with a fork.
Next, fill the Squash:
While the squash is cooking, brown up some hamburger or ground turkey. You can use 1/2 Italian sausage or whatever you like. I fry it with some onions or mushrooms/zucchini, or however you usually make your spaghetti meat. I put in my sauce, Italian seasonings as needed or grate in some Romano cheese. When the squash is done you will want to use a fork and stir around the inside of the squash so they look like noodles. Then I fill each squash half with the meat sauce or meatballs (or use just sauce if you don’t like meat). Then top each "spaghetti boat" with mozzarella and I like to sprinkle a little parmesan on top. Put it back in the oven (face up) until the cheese is melted. Sprinkle with a little Italian parsley if you like. We eat it right out of the squash skins, or you can scoop it out onto a plate. This squash recipe is so versatile, yummy & healthy!