Spaghetti Squash

This week I made something completely new to me. Spaghetti Squash. If you don't know it, wiki it. Here's the short of it: when you cook it the squash comes out in long threads resembling spaghetti. It can be prepared like spaghetti with

red sauce, or you can prepare it in anyway you want. The texture and flavor is quite versatile.

I decided to start with something easy: Emeril's Herbed Spaghetti Squash. I figured I had several

dried spices and I could just wing it.

I like winging it.

The squash was purchased from Fairway. I bought two mini organic ones. They are very cute.

• I used sage and poultry seasoning for my herbs.
• Cutting the squash was difficult and I had to use two hands on either side of the knife. I highly reccomend a very sharp knife. I have since sharpened mine in hopes it will make my second attempt easier.
• The recipe says to cover it in foil. I didn't have foil so I didn't and everything turned out fine!
• It does take an hour to cook, but the reward is great!
• Butter is the star of this, lets be honest.
• I also added parmesean cheese which was very good.
• There were just a bit of leftovers from myself since I was very hungry. I shared them with a hungry friend.
  

This comes highly reccomended. If you can still get them at your grocery store (and you should be able to) you should buy one today!