Saying the name of this recipe makes me feel like a douchebag.
Anyway, my hot gf called me over while attempting to cut through the oversized vegetable. “Ugh, I am cutting it off center,” she complained.
I grabbed the knife and sliced the remaining way through. The halves were about a quarter inch off. “I think it’ll be alright,” I reassured her.
Thankfully, she managed to pull together a delicious side for her pork roast. I love spaghetti squash—might be my favorite vegetable. Every summer I look forward to when my parents grow it in their garden. Just slice it in half, throw some butter, salt and pepper on it, put it in the oven and you’re good to go! Don’t take it from me though: I’m sure my hot gf has devised an even better way to prepare spaghetti squash.
- 1 spaghetti squash
- 4 tbsp shredded gruyere cheese
- 2 tbsp breadcrumbs (I used plain but you could use seasoned if you have it)
- salt, freshly ground pepper