Wednesday, August 31, 2011

Spaghetti squash

This is one I saw in a magazine that I'm reading through to send to the recycle bin.  Just wanted to get it here before I lose it.  It will make a good side in the cool months coming up.

Spaghetti squash

Cut squash in half; scoop out seeds.  Place cut-side down in a roasting pan with 1/2 inch water; cover with foil. Bake at 350* for 1 hour or until tender.  Using a fork, pull squash into strands.  Stir together with 1/4 c. chicken broth, 2 Tbsp. olive oil, chopped parsley and salt and pepper.  Top with Parmesan cheese.

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