The Manefesto is home to many things, but rarely is it the place of divine revelation. On Thanksgiving night, the Great Divine Deity of Pasta made an appearance in a pumpkin pie baked by no other than my wife, Miranda.

This granny has transcended your typical marijuana baked goods into some rather fine cuisine. Man, all I got from my grandma was spaghetti bolognese and ice cream, minus the herb.

Just click on the link above and see the recipe in full detail.i recently prepared this dish with both mozarella and parmesean cheese and i can tell you right away that each bite was just fantastic.just as you take the first bite and think that it is hot[come on,it is baked!]try to cool your mouth with a cool glass of wine.

The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, vegetable marrow, noodle squash, Spaghetti Marrow (in the UK) , squaghetti or Sharkfin Melon 鱼翅瓜 to Chinese) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color or green with white streaks. Its center contains many large squash seeds. Its flesh is bright yellow or orange or white for the latter variety. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti or shark's fin (when cooked in a soup form). Its taste is nothing like spaghetti, however; it has a slight sweetness and, if not overcooked, is crunchy and watery, like cucumber. Spaghetti squash can be baked, boiled or steamed, and served with sauce as for pasta, or used as a vegetable base for macaroni and cheese. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces. It is an American native vegetable.