Spaghetti Squash Touched by Tuscany

I love it when dinner starts and ends in the garden. Fresh spaghetti squash topped with garden-fresh tomatoes, and basil is set off by a little saute in olive oil with baby portobello mushrooms and a good sprinkling of Italian four-cheese blend. So yummy! Who needs meat? Just add a nice crusty bread with roasted garlic.

First, for about a medium-size spaghetti squash, you can boil it for around 30 minutes. My squash had grown to about the size of a barn, so it took a good 50 minutes to make it fork tender.

When it is tender, split the squash open, take out the seeds, and use a fork to shred it and get the "spaghetti strands." Be careful, it will be hot.

Have a saute pan ready and heated, coated with about a tablespoon of olive oil, and saute sliced baby portobello mushrooms and the squash. As you toss, salt and pepper to taste. Add two or three fresh chopped tomatoes, snip in a few leaves of fresh basil, and top with a nice Italian shredded cheese.

 My fave is the Mario Batalli four-cheese blend.

Take your crusty garlic bread out of the oven and spread with roasted garlic and sprinkle with fresh-chopped garlic chives. Get your table set up in the garden, with candles and jars of wild flowers and enjoy your feast!

I'm so happy right now. I just finished my first full-length play! Time to celebrate with this amazing dinner and my happy dance. 

Eat, write, dream, stitch!