Fresh, bright, decidedly not a pasta dish, and the perfect autumnal side.
I have a rule about recipes: never trust one where the writer professes to hate the dish or a key ingredient in it. It's an easy angle for the recipe writer, who's usually trying to convince the reader thatversion is what made them see the light, but it doesn't exactly inspire confidence.
Still, I'm not one to dismiss even the most dismissal-worthy of things, so I bought a bunch of spaghetti squash and eyed it suspiciously. For weeks. Eventually I worked up enough motivation to actually cook them, which I did by roasting them as I would any winter squash: Glazed with oil, in a hot oven. Here are my tasting notes:
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