Spaghetti Squash

I had never had spaghetti squash before we joined our CSA a few years ago. If you've never had it before, once you cook it, the flesh becomes stringy just like spaghetti. It holds up very well and can be substituted for pasta in many dishes. My favorite way to have it is with wilted greens, olive oil, caramelized onions, garlic, and parmesan cheese.

Ingredients:

• 1 spaghetti squash
• 2 Tbsp. olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 bunch of greens - I used beet greens, but spinach, chard, or mustard greens would also be great
• salt and pepper to taste
• parmesan cheese, for garnish

I find it easier to roast the squash whole. You can also use a sharp knife to slice it in half first to cut down on the cooking time.

Thoroughly wash the outside of the squash. Use a fork to poke holes all around the outside of the squash. Place in a shallow roasting pan and bake at 400 for 1 hour.

Remove from the oven to a cutting board and slice in half. If the flesh is still a little hard, put the 2 halves back in the oven for about 15 more minutes.

Once the flesh is tender, use a spoon to remove the seeds. Then use a large fork to scrape the flesh away from the skin.

Towards the end of the squash's baking time, heat the oil in a large skillet over medium heat. Add the onions and garlic and cook slowly, until the onions begin to caramelize.

Add the greens and cook until wilted. Season with salt and pepper to taste. Keep warm until the squash is ready.

Add the squash to the pan and toss to combine. Check the seasoning and add more salt and pepper if desired.

Serve with parmesan cheese on top.