Eat Like a Rabbit

I made this appetizer twice last weekend. I have decided that spaghetti squash is best in October, because by November I was struggling to find good fall squash to purchase. The dish was a big hit at both events and the goods were all gone. There's no complement like the complement of disappearing food (as long as it isn't fed to the dog).

My father-in-law picked up this squash at the grocery store because it was so cute. It resembles a cucumber with extra yellow stripes. It has two names: Delicata and Bohemian. I sliced the squash thinly and cut the centers out. I brushed both sides of the rings with olive oil, placed them on an aluminum foil lined pan and sprinkled salt, pepper, and fresh rosemary on top. The squash gets roasted on a top rack in a 425' oven. The rings make cute appetizers or a side dish at dinner.

Taste wise, the rings did seem a bit plain. I feel like I can get the same flavor out of roasting sweet potatoes with the same seasonings. But it was a nice experience.