I can’t believe I’ve lived 39 years without ever trying spaghetti squash. I guess the name always bothered me, but one of the chefs I worked with this summer prepared it for staff and it was amazing! I’d be totally lying if I told you it was anything like the wheat-based pasta, but prepared with fresh tomatoes it’s light and delicious. Best of all it’s satisfying enough that you can make a meal out of it, but it’s also great as part of a larger meal as a pasta course or side. Head over to PBS Food for my Spaghetti Squash al Pomodoro.