Spaghetti Squash

Recipe Ingredients

1

Spaghetti squash - (3-pound)

Recipe Instructions

Cut squash in half lengthwise; discard seeds. Place squash, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of 1/2 inch. Bake at 350F for 45 minutes or until squash is tender when pricked with a fork.

Remove squash from water; let cool. Scrape inside of squash with the tines of a fork to remove spaghettilike strands. Yield: 5 cups (serving size: 1 cup).

Microwave Directions:

Cut squash in half lengthwise; discard the seeds. Place squash, cut sides down, in a baking dish; add 1/4 cup water to dish. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 15 minutes (or about 5 minutes per pound) until squash is tender when pricked with a fork.

Source:
Cooking Light, October 1994, page 130

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