I simply adore spaghetti squash, especially because it's such a guiltless dish to eat (we always have second helpings at our table). The following recipe is super easy to assemble and a favorite in our home.
1 spaghetti squash
cracked pepper to taste
While it is cooling, put a 2 teaspoons of coconut oil in a saute pan. Heat to medium and add a 1/4 cup of pine nuts. Toast (stirring frequently) for about 5 to 10 minutes or until they turn golden brown.
This is one of the largest spaghetti squashes I've ever seen! It also tasted pretty amazing, too.
"Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner."