The color of the squash turns slightly brighter and a bit orange after it is out of the oven
- The color of the squash turns slightly brighter and a bit orange after it is out of the oven
- Don't worry if there's a charred mark on one side - the skin is thick and it makes for a good spot to start peeling
- Under the skin the "pasta" is all ready to eat
- It is pretty easy peeling back the skin, then you just have to scoop out the squash and separate the seeds - I find it is easier to do at the same time rather than do all the seeds first
- Pile it on a plate, pour on the sauce and you are good to go! I added some mustard to my pesto recipe, and swapped basil for what was in season in my garden - chives and parsley, it was great with some parmesan and a little local California olive oil
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