Tuesday, February 7, 2012

Spaghetti Squash

1 spaghetti squash
1 tablespoon olive oil
salt and pepper
any topping you want

-Cut the squash in half. Add a little oil to the inside of the squash and bake skin side up at 350 degrees until the skin is fork tender. The cooking time will vary depending on the size of the squash. This particular one took about 45 minutes. I found that I did not need much oil.
-Once the skin is fork tender let it cool about 5 minutes.
-With a fork, scrape the inside of the squash.
-I just added some butter and Parmesan cheese on one and the other I added sauce and Parmesan cheese.
-Roasted garlic, butter, and Parmesan cheese would be really good in this too.


Chef Connie said...

I love spag squash. Great idea for spaghetti. This would work well for low carb also.

Laura said...

Thank you. I was actually thinking low carb since rice and rice pasta are full of carbs. Your blog is great by the way. Everything looks so good.