Whether you prefer it buttered or topped with marinara, this spaghetti squash is a healthyand tastyalternative to pasta.
When cooked, its golden strands mimic spaghetti, hence the name.
Don’t buy spaghetti squash with dark spots on the skin or moisture at the stem area.
Credit: Mike Dieter
When cutting, double-check the squash is on a stable surface and use asharp chef’s knife.
Ingredients
1mediumspaghetti squash(2 1/2to3lb.)
Place squash halves, cut side down, in a large baking dish.
Using a fork, prick the skin all over.
Bake in a 350 degree F oven for 30 to 40 minutes or until tender.
Remove and Season Pulp
Remove the squash pulp from shell.
Toss squash pulp with 1/4 cup of the Parmesan cheese, the butter, basil, and salt.
Sprinkle with the remaining 1/4 cup Parmesan cheese.
Serve
Makes 6 servings.
Spaghetti Squash with Marinara Sauce:
Bake spaghetti squash as directed in step 1.
Omit Parmesan cheese, butter, basil, and salt.
Bring to boiling; reduce heat.
Simmer, uncovered, for 10 to 15 minutes or until desired consistency, stirring often.
Remove the squash pulp from shell.
Spoon sauce over squash pulp.
If desired, sprinkle with grated Parmesan cheese.
A, 19% vit.
2,000 calories a day is used for general nutrition advice.
