Spaghetti Squash Two Ways

Last night was another 'on the spot' meal, and my first experience with spaghetti squash. I have to say.... I LOVE IT! It kept a nice texture and wasn't at all mushy like I was expecting!

To cook the squash, cut it in half, remove the seeds, and place it in a glass baking dish with 1/4 cup of water. Cover with plastic wrap and microwave for 7-8 minutes. Once it's done, you should be able to pull the squash into spaghetti like strands with a fork. My smallish squash yielded a surprising amount - easily enough for me and my hungry boyfriend!

Always one to keep it interesting, I made two different sauces to accompany the squash.

They were both very simple, and a great excuse to use my new Magic Bullet!
Once again, these recipes are approximate as I made it up on the spot!

Parmesan Garlic Sauce
2 cloves fresh garlic
1 1cm x 1cm x 6cm block (approx. 1/4 cup) of Parmesan Cheese
2 tbsp olive oil
Salt and Pepper to taste

Place all of the ingredients in a food process until the cheese is broken up. Add more olive oil as necessary, but this is more of a dry sauce.

(Note: This was pretty garlickly. If you're not as much of a garlic fan, I would stick to one clove)

Red Pepper Feta Sauce 
1 small red pepper
1/4 cup feta cheese
1 tbsp olive oil
1-2 tsp chipotle chili powder
Salt and Pepper to taste

Place all of the ingredients in a food processor until well blended. This should make a runnier sauce.

Unfortunately the picture doesn't do the meal much justice. I'm looking into getting some proper lighting for these foods shots! :)

R.