Friday, January 29, 2010

Squash Spaghetti

Cooking is like love. It should be entered into with abandon or not at all. ~Harriet van Horne

Prep: 20 minutes Bake: 30 minutes Oven: 350 degrees Makes: 6 servings

1 medium spaghetti squash (2 1/2 - 3 lbs)
1/2 cup finely shredded Parmesan cheese
3 tablespoons butter or margarine, cut up
1/4 teaspoon salt

1. Halve squash lengthwise; remove and discard seeds. Place squash halves, cut sides down, in a large baking dish. Using a fork, prick the skin all over. Bake, uncovered, in a 350 degree oven for 30-40 minutes or until tender.

2.Remove squash pulp from shell. Toss with the butter. While the squash was baking I cooked some ground beef with chopped onions and mixed it with pre-made white pasta sauce.

The hardest thing is cutting the squash. I suggest using a serrated knife like a bread knife.

We were a little skeptical but it was delicious!!! We really enjoyed it. It made terrific leftovers. And pairs well with salad.

1 comment:

  1. You will have to fill me in... why do Asians take pictures of their meals? HAHA