Squash to the rescue
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It seems there’s always a cornucopia of squash in time for autumn’s first frost. Deplete your stash of wintry spaghetti squash with this tip from Columbus caterer Jean House.
House said that when cooked properly and topped with a hearty vegetable sauce, spaghetti squash serves as a healthy substitute for traditional pasta.
Prick the squash all over with a fork. Place it in a baking dish and bake at 375 degrees for one hour. Remove from oven when tender and allow to cool. Cut in longways and scoop out the seeds. Using a fork, shred the flesh into strands and divide among four plates. Add salt, pepper and butter to taste.
Top the squash with homemade feta vegetable sauce and sprinkle with feta cheese.
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