Tonight I am going to show that you, yes you, can like and even enjoy spaghetti squash. If this doesn’t work, then all hope is lost. First, a tip on cooking said squash. If you want the tendrils more tender, roast cut side down in a glass pan with an inch of water. For crunchy, just slather in olive oil and roast cut side up. This recipe would work best with the crunchy method because you are going to sauté the squash after roasting it.
To get you guys to come around, I’ve rounded up THE culinary brute squad: butter, shallots, and (obv.) garlic. Throw in some cheese and the deal gets sweeter. You really can’t say no. I am no photographer, so no fancy pics. But here is a link to the recipe I used. I’ll throw in one pic of my dinner just to prove I actually made/ate it.
http://www.beardandbonnet.com/roasted-spaghetti-squash-with-herbs-gluten-free-and-vegan-option/
And here is the recipe for my faaaavorite slaw, because you should definitely make it also.
Long Distance Dinner Club 