Punch a few holes in the top of your spaghetti squash. Put it into a pan to catch any juice that might be released. Place it into a preheated oven at 375 degrees and roast for 1 hour. It will soften while cooking, so you can easily cut it into half to remove the seeds.
To remove the spaghetti squash, just stick a fork into it and twist the fork a little. The cooked meat of the squash will come out in spaghetti-like strings.
I like it better than actual pasta spaghetti, and you might too. Dress it with hot spaghetti sauce, add some meatballs and you’ve got a great meal.
To save time I had some 90 percent lean hamburger spread out about 1-1/2 inches thick in a casserole baking dish. I put some garlic powder and pizza spices given to me by my son, Bruce Kessler, on the hamburger. Bruce knows what’s good; the spices he gave me are a mixture of basil, black pepper, garlic, onion, oregano, rosemary, red pepper and thyme.
I just shoved this into the oven at the same time I put the squash in there and also cooked it for the 1 hour at 375 degrees.
The roast hamburger was sliced like a sheet cake. It saved me from messing around making meatballs. I placed a slice of it on top of each serving, spread spaghetti sauce over the top and had many good meals.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.