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Squash is a winter staple around these parts, but I never quite know what to do with it.  Spaghetti squash, on the other hand, never fails to deliver! 

Introducing spaghetti squash as... what else?  Spaghetti!

Vegan, gluten-free, seasonal spaghetti, that is.  I used all local and gifted ingredients for this squash-ilicious spaghetti.

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Ingredients:
~ spaghetti squash, local and organic
~ garlic, local and organic
~ yellow onion, local and organic
~ green onion, dehydrated, gifted
~ green onion, fresh, gifted*
~ garlic-infused olive oil, gifted
~ RealSalt, sourced near my home state
~ black pepper, from bulk into a reusable shaker

* You can keep green onions growing for a long time in a jar.  Keep them in sunlight and replace the water frequently.  Trim off the tops and they'll grow back!

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First, bake your squash.  Cut it in half lengthwise, and put it open-side down in a shallow baking pan. 

Fill the pan with a couple millimeters of water (making sure the water seeps beneath the squash), so it will steam the squash.  If you like, you can cover it to hold in the steam, but I didn't. 

Bake at 350 F for at least 30 minutes, possibly longer.  Check for tenderness with a fork - if the strands peel off easily and are 'al dente', it's done. 

Meanwhile, chop your onions and garlic.  I like to cut the onion into thin slices - they tangle with the 'spaghetti' that way, but I just chop the garlic into chunks.
Sauté the onions and garlic in olive oil.  If you like garlic to have a raw bite, you can start with the onions and add the garlic a few minutes later.
Once the onions are translucent and the garlic browned, turn off the heat and set them aside. 

Check on your squash.  Once it's cooked to tenderness, you can scrape the spaqhetti squash into the pan with the onions and garlic.  Optional: Add a sprinkle of dehydrated (or fresh) green onions.  Turn the heat to low and stir frequently until everything heats through.
Drizzle garlic-infused olive oil over top of your spaghetti squash pasta, garnish with fresh green onions, salt and pepper, and serve!

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3/18/2012 07:18:17 pm

I love this post and am really excited as I plan to make this today if possible!! Thanks so much for sharing this on Seasonal Celebration!
Warmly, Rebecca x

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3/19/2012 03:54:51 am

Great! I hope you enjoy it, thanks for stopping by!
~ Anna

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