BUTTERED SPAGHETTI SQUASH
My Husband loves Spaghetti Squash. Some times I serve it with Pasta sauce. He likes it with just butter.Enjoy
Provided by Barb G.
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Halve the squash and scrape out the seeds, arrange in a baking dish, cut sides down, Add 1/2 inch of water to the dish and cover it with foil.
- Bake the squash 45 minutes or until it is slightly soft when pressed.
- Scrape the stringy flesh with a fork and put into a bowl. Then toss the squash shreds with the butter, salt and pepper to taste.
- Stir in parsley if desired.
BUTTERED SPAGHETTI SQUASH "NOODLES"
Make and share this Buttered Spaghetti Squash "noodles" recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Pierce squash on all sides with a fork and place cut side up in a glass baking dish.
- Add water to dish. Cover with plastic wrap; vent.
- Microwave on high power, turning dish every 4 minutes until tender, 12 minutes.
- Let stand 5 minutes. Scoop out "spaghetti" with a fork.
- Toss with butter, salt and pepper to taste.
Nutrition Facts : Calories 11.7, Fat 0.2, Sodium 6.9, Carbohydrate 2.6, Protein 0.2
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- Pierce the spaghetti squash all over with a fork. Place it on a microwave-safe plate. Microwave until fork-tender, 10-15 minutes, turning halfway through cooking.
- Transfer the cooked squash to a cutting board. Allow it to rest until cool enough to handle, about 10 minutes.
- Rake a fork back and forth over the spaghetti squash halves, to remove its flesh in strands. Place the strands in a bowl and set aside. You should have about 4 cups of spaghetti squash strands.
BUTTERED SPAGHETTI SQUASH - BETTER HOMES & GARDENS
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- Halve squash lengthwise; remove and discard seeds. 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 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.
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