Tonight we roasted some carrots & purple viking potatoes from the garden with some spaghetti squash and onion (~15 min at 450 degrees F), which I sprinkled with some herbs and spices, fresh ground black pepper, and black lava salt from Hawai`i. We enjoyed it with a Gardenburger with mozzarella.
Note to self: although spaghetti squash roasts well, the skin remains hard, so the more traditional method of roasting then stringing the pulp with a fork is probably a better way to go, so we don't have to pick the hard shell pieces out of our mouths.
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