Spaghetti Squash, that is. In recent months I have made a point of eating a regular breakfast. So, I am always looking for ways to make the morning meal sustaining, tasty, and occasionally–novel. This is a simple meal and a good one for Autumn.
Slice a spaghetti squash in half
Steam or roast. I steamed it for about 20 minutes in a large pot. It should be tender, and break into a noodle-like texture when you cut it open.
This time I added a spoonful of ghee, a handful of gogi berries, lots of cinnamon, some fennel and turmeric powder, and honey. Mush it up with a spoon and enjoy. You can give the other half to someone else or save it and spice it savory for lunch.
