... But neither pumpkins nor apples were seen on tonight's dinner table.
...neither were these...
Ah ha! Recognize this beauty?? Spaghetti Squash! A delightful alternative for traditional spaghetti and much better for you! It is all veggie after all.
Sliced lengthwise and drizzled with extra virgin olive oil and sea salt and ground pepper. Bake upside-down in a half inch of water until a fork easily punctures the skin of the squash.
Top with marinara (we used Whole Foods brand "Four cheese".)
On the side I made a simple salad with arugula, spinach, cheddar cheese cubes, and homemade wheat croutons tossed with a delish balsamic, honey mustard dressing I whipped up.
We had a dinner guest, a spaghetti squash skeptic... I'm pretty sure he loved it though. It really does look and taste like spaghetti, especially when topped with parmesan cheese!
You can even twirl it! A winner in my book!