Spaghetti Squash with Meyer Lemon Oil

    Even though it is now late September I’m holding on to summer desperately. Okay well kind of. I did make spaghetti squash today, a food very fall like in nature, but dammit, I also went to the lake one last time!
    As I did my P90X this morning, I realized it was very, very hot already by 9 A.M. In fact on this, my day off, it was suppose to reach 86 degrees in Running Springs, California. Autumn, my ass.
    So I packed up my favorite Jen Lancaster book, sunscreen, water and took off for Big Bear Lake. Unfortunately the bees were out in droves and I had to try a few different areas by the lake before I found one that was bee free. What is with the aggressive bees in the fall? I’m pissed about the shorter days to but I don’t act like a little buzzing bitch all day. Okay, wait, maybe I do.

   Anyways, at one point there were about twenty bees surrounding me AND I DIDN’T GET STUNG! I am one lucky girl. To celebrate I went home and made Spaghetti Squash. I was going to make Annette’s recipe, but I just kind of made a creation and it is so good! Keep in mind, I have never made Spaghetti Squash in my life before!

Meyer Lemon Spaghetti Squash

1 spaghetti Squash
Meyer lemon oil
kosher salt

Cut the squash in half. Scoop out the goo. Drizzle oil over the squash, sprinkle salt liberally. Fill the pan with one cup water. Roast one hour at 400. Scoop handfuls of squash into your mouth with a large fork.