Last Season's Harvest: Spaghetti Squash Dinner!

This week we cut open the last of our harvested spaghetti squash for dinner. We harvested it in early September 2017. We kept fresh by keeping it in a cool, dark corner of the kitchen. 

We brushed it with olive oil and baked it for 45 minutes at 400 degrees. Topped it with our homemade pasta sauce (sauteed clove of garlic, 28 oz can of Muir Crushed Roasted Tomatoes and Italian seasonings) and served it with an arugula salad. 

For the salad dressing I made a agave/mustard dressing. (mustard, agave nectar and almond milk). Bon appetit!