in the past two weeks i have cooked two veggies i have never even thought about preparing before!  rutabagas and spaghetti squash.  i am so glad i am doing this blog and expanding my diet!  i made the squash tonight by cutting it in half length-wise, scooping out the seeds, seasoning it with salt, pepper and a little olive oil and baking it at 375 for an hour.  *note - cutting this squash is extremely difficult, it is a very hard veggie, please be careful!  i cut off both ends, then stood it up on one end and cut it length-wise that way.  i also went on youtube to see if there were any demos and there were tons!  after if bakes, you simply use a fork and scrape out the flesh, which looks like spaghetti!  i made a simple sauce for it by combining about 1/4 cup peanut butter, 1/4 cup canned pumpkin (squash!), a little soy sauce, a little sesame oil, and about 1/8 cup rice vinegar to thin it out.  i served it with baked Asian salmon, that i have made before, but i leave out a few ingredients.  i left my camera at work so was unable to get a pic, but i do have leftovers, so maybe i will get a shot tomorrow when i eat it for lunch!
here is a pic of raw rutabagas.  cut the ends off, then cut into bite sized pieces, skin on, and roast with salt, pepper, and olive oil at 400 for 30 minutes.  texture like a potato, the taste is hard to describe, give it a try!  i hope you have noticed, i LOVE roasting veggies! 

tomorrow, i am taking a break from gourds and am doing venison chili.  friday, i am trying an acorn squash pizza!