I like to use spaghetti squash in place of spaghetti noodles occasionally. The sauce doesn’t stick to it as well as it does pasta noodles, but I find it especially tasty with a lighter tomato based sauce, and the squash ‘noodles’ have a fun almost crunchy texture.
After the squash has cooked it’s fun to pull the squash apart, kids especially love doing this, you’ll see when you try it.
After the squash has cooked it’s fun to pull the squash apart, kids especially love doing this, you’ll see when you try it.
1 medium spaghetti squash (2 ½ to 3 lbs)
Any type of tomato based pasta sauce
1. Preheat oven to 350°. Halve the spaghetti squash lengthwise; scoop out the seeds. Place squash, cut sides down in a large baking dish. Using a fork, prick the skin all over. Bake for 30 to 40 minutes or until tender.
2. To serve, remove the squash pulp from shell by using a fork to ‘comb’ the squash away from the skin. Spoon sauce over squash. If desired, sprinkle with grated parmesan cheese.
Yield: 6 servings
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