Really Random Tuesday #88: A Book Winner, and the Secrets of Spaghetti Squash

Boop-oop-a-doop!  Please help me to congratulate Lisa Brown, who uses this cute picture of Betty Boop as her online icon.  Lisa has won an ebook version of The Missing Heir by author Linda Weaver Clarke.  Congrats, Lisa!  I think you'll enjoy reading this book.

Thanks to everyone who entered the giveaway for this romantic, cozy mystery.  If you didn't win this time, please check the right side of my blog for other giveaways.  

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I'm not a vegetarian, but I don't eat a lot of meat.  A while ago, I started a tradition of Meatless Mondays in our home.  One dish I have started to make recently for Meatless Monday is spaghetti squash, although of course you could make this on any day of the week.  Recently, I found some organic spaghetti squash at Jimbo's, which carries primarily organic produce.

Spaghetti Squash

Ingredients:
2 spaghetti squashes, preferably organic
Olive oil
Salt, pepper, and spices
A small amount of water for the baking dish
Tomato or other sauce
Parmesan cheese, for topping


Directions:
Spaghetti squash is a tasty, healthy alternative to regular spaghetti or pasta, and is super easy to make. However, cutting the squash in half lengthwise is hard for me!  Perhaps I don't have the right knife for this.  You need a long, sturdy, and sharp knife to cut the squash.  None of my kitchen knives fit these requirements.  Anyway, I put the squash in the microwave first for a minute or two (even though I don't like to use microwaves), to soften it a bit and make it easier to cut in half.  Then I put the knife in the center of the squash, and cut it in half carefully, using my hands to separate the halves if needed.  Please be careful as the knife can get stuck!  Also, please use pot holders to handle the squash once it's been "nuked" (and after it's been in the oven).

Preheat oven to 350º.  After you succeed in cutting the squash in half, gently scrap out the seeds in the center.  Season the squash with a bit of olive oil (I use my Misto), and oregano, salt, pepper, or other spices to taste, and place cut side up in a baking dish with about 1/4 inch of water in it.  I use glass baking dishes, two halves per dish.

Cook uncovered for about 35 to 40 minutes, or until tender.  Handle hot squash (and dishes, too, of course) with pot holders.  Scrap inside of cooked squash with a fork and scoop out the "spaghetti".  Each person should get about half a squash.  Makes 4 servings.

Top with your favorite sauce (or more olive oil), and Parmesan cheese.  I love the addition of shredded Parmesan.  Serve with a fresh salad and some bread, if desired.  I want to try adding thin slices of cooked zucchini to this, to add even more squash to this dish!    

A plate of spaghetti squash

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Appearing on random Tuesdays, Really Random Tuesday is a way to post odds and ends--announcements, musings, quotes, photos--any blogging and book-related things you can think of.  I often announce my book giveaway winners in these posts, and sometimes I also share a recipe. If you have miscellaneous book news to gather up and are inspired by this idea, "grab" the button for use on your own blog, and add your link to the "master" Mister Linky on the Really Random Tuesday page.

Have a terrific Tuesday!  Your comments are welcomed.