I loved my vegetables growing up, yet spaghetti squash always repulsed me. Stringy, with a crunch, yet somehow soggy at the same time–it was the stuff of spooky Halloween parties (you know what I’m talking about). Once fall was in full force, I would look around suspiciously at the decorative gourds and squashes that my mom displayed and wonder which ones she was going to make us eat.
I’ve since reacquainted myself with spaghetti squash and this time, it’s love. With a little olive oil, fresh ground pepper, sea salt and a sprinkle of parmesan cheese, spaghetti squash has become a fall staple of mine (cut in half and bake for an hour at 400 degrees). I’m excited to try new recipes but for now I’m pleased enough with the fact that I can eat it without missing actual noodles.