Spaghetti squash is cool. It really stands apart in the squash world. When you first slice it open, you might not notice anything unusual. It seems to be much like any other of it's winter squash brethren, a mass of seeds and unappetizing mush surrounded by solid squash flesh. It's uniqueness only becomes apparent upon roasting in a 400 degree oven for 45 minutes.
That solid squash flesh has been transformed to golden vermicelli. It's really a fun party trick. The flavor of this squash is much less 'squashy' than some of it's counterparts, so, as it's name suggests, it works well as a pasta substitute without slapping you in the face with squash flavor.
For our meal, Nick and I chose to mix our spaghetti squash with oven roasted tomatoes, fresh oregano leaves, toasted pine nuts, and a healthy portion of grated pecorino-Romano cheese. Other fun combinations might involve fresh parsley and hazelnuts, a la Martha Stewart, or sage and brown butter sauce, which is what I like on sweet potato gnocchi. Perhaps one could even experiment with Asian flavors...think glass noodle salad. Really, the possibilities are endless.
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