Today, I decided to give cooking spaghetti squash a try, and it turned out marvelous! I also had on hand some beautiful fresh tomatoes out of my friend Vivica’s garden. (Thanks Vivica and Sasha!)
Preheat Oven to 375 F. Get big @$& knife (or hatchet or whatever means necessary). Cut (or hack)spaghetti squash in half length wise. This process takes serious muscles, perseverance, and a good knife. Scoop out seeds and stringy stuff and discard. (Think similar to a pumpkin.) Put halves on sheet pan, cut side up. Dollop tablespoon of Earth Balance in each half. Salt and Pepper each half. Bake for about an hour.
While spaghetti squash is baking get out large skillet. Use a garlic press to press about 4 cloves of garlic (peeling cloves first, of course). Cut up a lot of fresh tomatoes (I think I used about 8 to 10 medium sized ones). In heated large skillet add canola oil, pressed garlic, fresh tomatoes, garlic powder, onion powder, dried basil, dried oregano, salt, and pepper. I did not measure. I just added seasoning until it tasted right. Simmer chunky tomato concoction until tomatoes break down. I cooked mine on low to 2 or 3 simmering until the spaghetti squash was done, which gave it plenty of time for the water to cook out and the flavors to fuse. (This sauce would be wonderful to add some fresh basil to toward the end of the cooking process.)
Once the spaghetti squash is done baking use oven gloves to remove pan, and so you can hold onto the squash halves. Use fork to gently string the spaghetti squash from the peel, incorporating the Earth Balance, salt and pepper. Divide spaghetti squash into 2 bowls. Spoon on sauce. Voila! Serve. This is great with a glass of red wine.
For kids (and picky husbands), I would recommend boiling up some whole grain pasta in salted water. Give them a mix of half pasta and half spaghetti squash with the above sauce. Chris and I both ate this sans pasta and it was lovely and flavorful.