Boiled Spaghetti Squash
Boiled Spaghetti Squash recipe
Yield
4 servingsPrep
5 minCook
30 minReady
35 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
spaghetti squash
|
* |
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
spaghetti squash
|
* |
| 1 | x |
black pepper
to taste |
*
|
Directions
Cut squash in half legthwise.
In a kettle or boiling water, cook squash 30 minutes or until squash will separate in strands when probed with a fork.
Remove when tender and discard seeds.
With fork, scarpe out pulp into a serving dish and sprinkle with pepper.
