spaghetti squash 

  • 3-4 lb spaghetti squash
  • 2 Tbs butter
  • 2 cloves of garlic, finely minced
  • Salt to taste
  • Parsley to taste
  • Parmesan cheese, you guessed taste

Preheat oven to 375.  Prepare squash by poking with a sharp knife all over to allow anger steam to be released. Bake for 60 minutes. …

To check that the squash is done poke with knife again, if the knife slides in easily the squash is set to go. If not pop it back in the oven for an additional 10 minutes or until the knife slides in easily. Let cool for 10 minutes.  Slice squash in half lengthwise, use a fork to remove the seeds and then again to scrape out the long ‘squash noodles’.  In a pan on the stove, melt butter with garlic, add ‘squash noodles’, salt, and parsley. If you prefer your squash a little crunchy (like I do) this should be perfect. If you rather softer noodles, cover and let cook a few more minutes until squash reaches desired softness.  Top with a sprinkling of Parmesan cheese.  We also added grilled chicken to ours to make it a “real” meal.



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