Okay, so I don't really have beef to squash with anyone, but I like how "squash" trumps "beef" in this turn of phrase. Squash always trumps beef in my book. Doesn't this Spaghetti Squash with Fried Tofu look tastier (and healthier) than some old dumb beef spaghetti?
Although it's more Italian than downhome cookin', this recipe must be included in my cookbook. It's one of my favorite ways to eat stringy, baked spaghetti squash. Plus, it's pure comfort food, and what's more downhome than that?
Little bits of fried tofu, grape tomatoes, fresh basil, garlic, and soy margarine combine to make a simple yet delicious topping for this low-calorie, fibrous twist on traditional wheat-based pasta.
I get so much joy from pulling the baked spaghetti squash strings out of the soft skin. At first, it looks all solid, like squash you could cut into cubes. But once you stick a fork in, the little "noodles" separate like magic. Winter squash is by far one of fall's (and winter's) best gifts.
Question: What's your favorite winter squash and how do you prepare it?