I truly could eat spaghetti squash with just butter and S&P til Doomsday. My Hub could happily-ever-after think of it as pasta, and have it smothered in red sauce; on which we did a riff this weekend by making a sautee of lovely tomatoes, onion, chard, herbs, etc. over the squash. I know Deb. Madison suggests also dressing it as a salad. All good.
But I've done all that. I still love spaghetti squash and have a great stash of it for the fall months. Anyone have suggestions for using it in a way that's new?
I appreciate your suggestions.