Spaghetti Squash
The flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers.
Yield
4 servingsPrep
10 minCook
45 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
spaghetti squash
any size |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
spaghetti squash
any size |
* |
Directions
Prepare squash by cutting in half lengthwise and removing seeds.
Pierce skin several times with a fork and follow one of the cooking methods below.
To bake, prepare squash, and place, cut side down, in a large baking pan.
Bake at 350 oF for 45 minutes or until skin is tender and strands may be loosened easily with a fork.
To microwave, prepare squash, and place, cut side down, in a baking dish .
Add ¼ cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape.
Cook on HIGH 7 to 10 minutes.
To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches.
Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender.
Drain.
Cool cooked squash.
Using a fork, remove spaghetti-like strands of pulp.
Discard shell.
