I've got a decently-sized spaghetti squash here. I'm going to season some of it Moroccan-style , but I really don't know what to do with the rest of it. I've put it in Thai curry, but I'm not in the mood for that this week.

I'm not a huge fan of the idea of using it as a pasta substitute. Pasta to me should be fairly bland--a canvas for the sauce. I'm of the opinion that squash recipes should nod to the fact that squashes are at least slightly sweet. (Yes, I'm picky.)


Go!