Spaghetti squash : Date Added: 1 Apr 2012 Ingredients:


When cooked, the flesh comes out in long thick strands just like spaghetti- hence the name. It is very easy to cook and I serve it topped with spaghetti sauce to replace some and sometimes all, of the pasta I serve. It is a long pale yellow elongated oval looking more like a melon than a squash.
It will last about two weeks in the refrigerator.

Cooking Instructions:

To cook in the oven: Cut it in half, gently remove loose seeds. Place cut side down on an oven safe dish or baking sheet, add 1/2 cup water and bake at 350 degrees for about 30- 45 minutes or until it feels soft when pressed.
To microwave: prepare as above , place in a microwave safe dish, (dont add water) and cook on high for four minutes or until it feels soft when pressed.
To serve: Remove squash from the oven and holding the squash with an oven mit, use a fork to gently pull the strands apart and place in a bowl. Toss with spaghettis sauce, butter or olive oil and cheese. Serve hot.
Tip: The strands will pull out easily when cooked the required amount of time. Return to oven or microwave if you need to cook it longer.

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