I got this from cooks.com.
1 spaghetti squash
2 tbsp. butter
Pepper
Preheat oven to 350 degrees.
Cut squash in half lengthwise. Remove seeds. Spread butter over each half. Place flesh side down on cookie sheet. Bake 1 hour. Using spoon, loosen flesh into spaghetti-like strands. Serve with pepper and butter.
I served this with spaghetti sauce over it after pulling the squash onto a plate.
We first tried eating it without the spaghetti sauce, but it was pretty tasteless with just the butter and pepper. After adding the sauce, it tasted just the pasta. The texture is similar to angel hair. This is a dish I would make again in a heartbeat, though it was too much food for the two of us. Next time I'm going to only cook half of it and try wrapping the other half for cooking the next day or two days later. I imagine cooking it all and then reheating wouldn't be very good.
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3 comments:
What you could do is cook it all and freeze what you don't eat. We do this all the time with butternut squash. I think Spaghetti squash would work pretty well too. Then when you want it back, thaw and reheat in micro.
I'll have to try that the next time I make it. Thanks :)
Great article as for me. I'd like to read a bit more concerning this topic. Thank you for posting that info.
Sexy Lady
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