When I was asked to bring a dish to a comfort food themed potluck dinner party at a friend’s house, I naturally thought three things:
- bolognese sauce;
- seasonal squash;
- and cover everything with fromage gratiné.
I remembered a recipe my mother once found in the Montreal Gazette which I thought was phenomenal. Really? I thought as a kid, a squash that had the consistency of spaghetti? And you could carve them out like canoes and fill them with spaghetti sauce and melted cheese?!?!? The dish clearly had left a strong impression on me, because I make it from time to time. Here it is in all its glory. 🙂
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- Spaghetti Squash Violence
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- Seedilicious – salt and season these with spice and bake them slowly in the oven for a tasty snack
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- Mirepoix, b*tches!
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- Lovely baked spaghetti squash is ready when it comes away like strands of pasta on the fork. It’s an amazing texture, really.
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- Filling up the barges of squash with a nice bolognese sauce.
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- Squashilicious! Straight out of the oven all golden gratinée with mozzarella cheese, garnished with fresh rosemary twigs.
Little Ninja Chef 