yum

so i finally got around to baking my spaghetti squash last night that has been sitting on my counter for like a month. i made bud's fake hashbrowns thismorning and YUM! i'm going to try and make it "spaghetti style" tonight with tomato sauce. it would seem to me though that i might get really soggy. anyone have any more recipe suggestions? (other than salt+pepper and eat). this might be my new favorite food...it certainly taste better than my shirataki tofu noodles. gotta go look up the nutrition stats.

Andy: Glad to see you enjoyed it. To me that's the only way to eat it....with ketchup. I read it is 97% water, so its a very nice source of fiber and doesn't do your blood sugar bad. I can't imagine it with tomato sauce... its too crunchy to me.. and once you cook it.. it can become withered. Let me know how it goes. I use it for pasta substitute in hamburger helper strogonoff when its still crunchy.. Taste great. I ate half the pan. -Bud

do you have any recommendations for tofu?  I've been thinking about trying some, I've never eaten it before.

 What's this hash brown recipe?  I'm about ready to cook mine, would love to hear what the recipe is.

Ok like I said earlier I am willing to try anything...i so take it back...lol. Tofu I just can't bring myself to try it. It looks scary and I just can't do it. Ew. But squash I have only had summer squash and i absolutely LOVE it!

Holly: I've never eaten tofu before, and besides bean turds.. i mean curds sounds nasty. Here is the spaghetti squash recipe. After baking your spaghetti squash, scoop it out. Take 1/2 onion, chopped thin, Add butter and the onion to the pan. Coo****il onion is almost translucent. Add 1/2 the scooped squash, salt, pepper, and onion power. Coo****il the squash is your desired tenderness. I cook it until it has a lil crisp to it.. Not alot. It should be soft almost like hash browns. -Bud