The noble spaghetti squash. Solid. Probably would work well as a bludgeoning tool. Also, goes damn well with a garlic butter sauce, Parmesan cheese, and mushrooms.
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley, basil, or Italian herb blend
1/2 teaspoon salt (or to taste)
1/4 cup shredded Parmesan cheese
one bag of frozen or one package of fresh mixed mushrooms
Bake the spaghetti squash for an hour at 375, just until you can easily pierce it with a knife. Let it cool. While it is cooling, melt the butter, add in garlic, salt, herbs, and mushrooms, saute until the mushroom water has reduced down, keep on low as you deal with the now cooled down squash.
Slice the squash open, length-wise, and scrape out the seeds. Use a fork to then scrape away the squash- it should easily form strands. If the strands seem reluctant to form, put it back in the oven for 10 minutes. The squash should have texture though, a slight crunch. It should not be mushy.
Add the squash in with the butter-seasonings-mushrooms, stir together. Turn off heat and stir in parmesan cheese.
Top with a little more cheese or salt (garlic salt is a magnificent thing to have on hand) to taste when served.