Spaghetti squash recipe

Let's face it: squash is one of earth's less exciting flavors. You have to do something with it to bring out the flavors. I have found that caramelizing enhances best. Works with all squash varieties, but try this:

Spaghetti squash is a lovely variety that, when cooked, falls apart into strings about the size of spaghetti. The secret is slicing into pieces that will maximize contact surface with the baking pan This allows the surfaces to brown and caramelize into a beautiful, tasty dish that needs nothing but salt and pepper.

1. split squash and clean center
2. cut into slices about one or two inches thick
3. brush both sides with olive oil
4. salt lightly and (optional) sprinkle with celery seed
5. bake at 400F for about one hour, turning once so both sides get browned slightly
6. let cool enough to cut rind away. It usually falls off easily. Discard rinds.
7. stir in bowl as needed to create the spaghetti effect.
8. reheat as needed, season to taste and serve! 

great accompaniment to braised beef or lamb 

Also: see terrific link to a comprehensive review of this wonderful squash:
https://www.quickeasycook.com/spaghetti-squash/