I like to cook when I have the time and when the food is going to be eaten and appreciated; I find it very satisfying to prepare and serve a meal that people enjoy eating. Even after all the cooking and baking of Thanksgiving and Christmas I’m finding that January is making me want to continue – maybe it’s the cold weather or maybe I’m just hungry!

Recently I discovered spaghetti squash when it was served to me as a side dish.  I loved the taste and appreciated the fact that it is a very suitable alternative to pasta (which I dearly love). When I saw the recipe titled Tuscan Spaghetti Squash I knew it was time to try something new. The squash does take a little time to prepare, but it is not difficult (see below).  The sauce was made with whipping cream and parmesan cheese, how easy is that! All my favorite ingredients came together with the spaghetti squash: tomatoes, spinach, and garlic. And, yes, there’s bacon in there, too, but I did reduce the amount the recipe called for to keep this recipe within a healthy spectrum. The only thing missing is basil because my plant did not survive the New Year’s Day artic blast. My new comfort food!

Quick tip to prepare the spaghetti squash:

Choose a squash that has firm flesh and no soft spots or cracks and has the stem attached. Wash and place in a microwavable dish:  microwave for 2 minutes, turn, and cook another 1 1/2 to 2 minutes or until flesh is beginning to soften.  Cut in half vertically and scoop out the seeds (like a pumpkin). Coat with extra-virgin olive oil, sprinkle with salt and pepper, and place flesh side down on foil lined baking sheet.  Bake at 400 degrees for 40-45 minutes or until tender (strings should lift out with a fork).

Cool until it can be handled and use a fork to lift out the spaghetti like strings.