Saturday, January 16, 2010

Spaghetti Squash

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.

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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