It’s winter squash time here in the upper midwest. The farmer’s market tables are packed with beautiful butternut, acorn and spaghetti squash just to name a few. I love to grab a few lovelies each week as I wander the aisles. The big squash perform double duty as delicious additions to our meals and an endurance test as I lug them all over the market!
Usually I just bake the individual squash and eat them with a dash of butter along with our favorite meats and fish. Often I’ll whip an easy soup like this wonderful Roasted Squash Soup with Ginger.
This week, however, I decided to try something new. This Spaghetti Squash Bake with Spinach and Tomatoes was a hit all around. Add a quick salad and you’ve got a fabulous vegetarian meal or serve it with a roast chicken or pork chops for a terrific side dish.
It’s also terrific on a brunch table along with a bowl of scrambled eggs and a few sweets. I hope you and your family enjoy it too.