VeganDad's blog: Spaghetti Squash with Slow Roasted Tomato Sauce. I bought a squash last week at the farmer's market, so I was looking for a great way to cook it, since I'd never cooked one before.
I did cheat, however. I didn't slow roast tomatoes, like the recipe calls for. Instead, I bought a large can of fire roasted tomatoes and used that. I also left out all oil and butter. (just used a little water to saute the leeks) I used a white riesling I had in the fridge (Clean Slate) instead of Vermouth, and I only used about 1/2 cup. And you know, the sauce was delicious! I didn't even add salt or pepper or anything. Leeks and white wine do go together (I used to make a Swiss dish with that combination). And my last cheat of the recipe: I used pre-minced garlic I bought from the store!
The squash was quite easy to cook. You just prick it with a fork several times and put it in a pan. Bake in a pre-heated oven at 375 degrees for 1 hour, or a little more, if you have a bigger squash....until soft. And it was so easy scraping out the insides....and all it left was the shell! There was a lot more squash than I was expecting, which is good, because it's low calorie :)
I highly recommend this recipe, cheat or no cheat.
I tested out another snack on the FatFreeVeganKitchen's blog: Kale Chips. Very easy and delicious. Just watch out....they crumble very easily! (& of course I left out the oil)