Three words....YUM, HEALTHY, and EASY!
If you've never tried this before, put 'spaghetti squash' on your next shopping list. If you don't know what to look for, hunt for a yellow egg-shaped squash a bit smaller than a football.
SPAGHETTI SQUASH SPAGHETTI
By: Who Knows
It's too easy to give credit anyway....like giving credit for bread and butter; right? But I will have to give Mrs. Denbow a big "thank you" for introducing me to it.
Serves: 4-5
Time: 25-30min
Ingredients:
1 - Spaghetti Squash
Spaghetti Sauce (same as regular spaghetti)
Cheese (parmesan, mozzarella)
Directions:
1. In a large sauce pan w/ 3in sides, bring to boil 1.5-2 inches of water.
2. Cut squash in half END to END & scoop out seeds.
3. Place 1/2 of squash in boiling water face down for 15-20min. (see pic)
4. Prepare sauce. (May need to start this earlier if it takes longer than Step 3).
5. Remove squash (use a fork).
6. Hold squash upright and scrape out squash. (see pic)
7. Add sauce & eat! (see pic)
| (Step 3) |
| (Step 6) |
| (Step 7) |
- You don't have to 'cover' when boiling the squash, but will alter cook time & temp a bit.
- Basically ALL but the rind is edible when scraping out middle after cooking; no wasting! :)

