My son is intrigued with the idea of a vegetable that when cooked it going to turn into spaghetti. Accordingly on tonight’s menu is Spaghetti Squash with Cherry Tomatoes, from Canadian Living.
It will still be a while before I can make this recipe with tomatoes from the garden. Tonight’s dinner will be graced with one cherry tomato from the backyard. I’d let the little one pick it, but he has a tendancy to eat our produce before it has a chance to makes its way indoors.
My favorite thing about cooking spaghetti squash is that all you need to do is pop it in the oven. There’s no need to labour with a knife, trying to cut through the squash. The whole thing goes in the oven and then when it’s soft you can slice it in half, scoop out the seeds and serve.
Aside from taste, my favorite thing about eating spaghetti squash is that it’s a vegetable and as such is super low in calories, has 0g of fat and reasonable from a fiber perspective.