FISH STICKS, SPAGHETTI SQUASH, TOMATOES AND PEAS

My supplies of winter squashes includes two spaghetti squashes, two decorative acorn squashes and one pumpkin. I probably won't cook them all. The pumpkin is painted white and has a black spider web drawn on it. The acorn squashes are too pretty to do away with and I'd like to see them last as long as possible on my dining room table.

That leaves the acorn squash. Just over a month ago, I featured spaghetti squash topped with leftover Sloppy Jane Mix. Today I'm cooking and topping it differently.

My initial challenge, as with all of the winter variety, is that these guys are tougher than tough to cut! My method -- and you might want to try it -- is to get the knife started, then whack it with a rolling pin. I suppose a hammer would work just as effectively, but the rolling pin is already at hand in the kitchen.



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After cutting the fruit (yes, it is a fruit), I used a grapefruit spoon to scoop out the seeds and pulp. Then I placed both halves in a pan, cut side up. There is no need to add water or anything else.



After cooking in a 350-degree Fahrenheit oven for 40-50 minutes, I removed the squash from the oven and used a fork to test its doneness. That means turning the fork upside down and scraping it along the flesh. Unless under- or over-cooked, the spaghetti like strands will separate easily.



The final plating included breaded fish sticks, tomato slices (only one more left from my harvest), and peas (store-bought, frozen). I drizzled EVOO over the spaghetti squash and tomatoes, added a light touch of kosher salt and freshly ground pepper. Oh, and I sprinkled a bit of dried basil on the tomato slices.



Simple and satisfying. Leftover spaghetti squash is freezable, but better refrigerated and used up in the next few days.

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In the coming weeks...
Indian carrot pudding, chicken stir fry, apple-raisin bars, chocolate chip-cranberry cookies, eggplant lasagna, gluten-free/dairy-free brownies, salmon with curried lemon sauce, Santa Fe salmon, tofu-apple stir fry, tofu-chicken stir-fry, coconut cake, no-bake cookies w/coconut. That's what's saved on the computer. Who knows what I'll decide to make in the meantime.

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