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I love this time of year as the varieties of squash are plentiful and colorful.  You can pick up squash at the grocery store, or visit one of your local farmers markets, or nurseries for fresh locally grown squash varieties.  This is my favorite recipe for spaghetti squash:

Wash Medium Spaghetti Squash, and pierce several times with a knife.  Cook 8-12 minutes in a microwave on a safe plate.  Check and turn every four to five minutes.   Should be soft to touch.  Let cool 15 minutes.  Cut length wise and scrap out seeds with a spoon.  I use a towel or pot holder to hold.    Use a fork to scrap the sides  to create your spaghetti.  If there are blemishes on the squash, just work around any areas that dont give.  Meanwhile make topping and pesto.

Topping:baked-spaghetti-squash
4-6 Roma or heirloom tomatoes.
1/2 yellow onion
Lots of garlic
Cut tomatoes in small chunks; dice onions and saute with garlic.
(I have also steamed green beans for a few minutes and then tossed in the pan for more color)  of course you can use canned tomatoes that are already seasoned.

Pesto:
2 cups Basil, fresh or dried (I usually 1/2 cup less if dried)
1/2 cup pine nuts
1/2 cup of grated Parmesan or regianno  cheese

Process to a rough paste in food processor.  Slowly add 1/2 cup of extra virgin olive oil.  Salt and pepper.  Toss with spaghetti squash, and top with sauteed vegetables.  I like to season my squash with a little extra oil and salt and pepper. Garish with fresh basil.  This makes 4 servings or 6-8 side dishes. Mange!

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