"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 spaghetti squash sprinkle garlic salt 1 tablespoon oil 1/2 jar pasta sauce 1/2 pound fresh mozzarella, cut into bite sized pieces
Pierce the shell of the squash all around with a fork. Split in half and scoop out the yucky center. Sprinkle the flesh with garlic salt and drizzle with oil. Bake at 350º on a cookie sheet, flesh side down, until tender to the touch. Depending on the size, it should be anywhere from 30-45 minutes.
Let the squash cool for 10 minutes.
Take a fork and gently drag it through the flesh to scrape out the cooked squash in the spaghetti shape.
Place squash in a pan with warmed sauce and combine. Sprinkle with mozzarella and enjoy.
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