Can I just tell you how good this is?  Perfectly tender spaghetti-like veggie, topped with grass-fed butter, EVOO, salt & pepper, grated cheese, chopped brisket and a drizzle of barbeque sauce…. for “just get in my belly” decadence…  Fortunately, you can make your own and experience it yourself!  Even better!

With our recent drought-ending rains, local squash crops have been booming.  I can’t wait to tell you about my tomato plants…!!  With all this abundance, it’s great to have this winner of a recipe at the ready.  Of course, you can customize depending on what you have available (Mexican taco meat + guacamole + sour cream would be divine!) but this is what I had on hand.  My friend dropped off 3 beautiful spaghetti squash (thank you, Honey Guy!) and this is what happened:    Honestly, getting your squash halved is the hardest part! Using a sharp knife, slice lengthwise.  Scoop out seeds and place on a baking sheet.  Drizzle cut sides with EVOO and sprinkle with Himalayan pink salt and a couple of good cranks of freshly ground black pepper. Now, if you want *REAL* magic, peel 6-8 cloves of garlic and let them roast inside the squash.  Don’t worry that the garlic will be too strong!  Trust, people!  Roasting it makes the garlic mellow and creamy – you will thank yourself for not omitting this step!  Place into oven and bake at 375 degrees for 1 hour.  Remove and turn oven off.  Once the shell of your spaghetti squash has cooled enough to handle, use a fork to flesh out the strands. Try to smush (not a real word – but it works here) up the garlic cloves in this process.  Once the garlic is distributed around and the strands look “spaghetti-ish”, add in a couple of good pats of grass-fed butter, top with grated cheese and sliced brisket.  Slide the whole beautiful thing back into the oven and broil for just long enough to melt the butter and cheese and put a sizzle on the meat.  Then, drizzle on a little barbeque sauce and grab a fork.  It’s done.  Enjoy!