Spaghetti Squash

You will find it easy to transition to this starch-free substitute for spaghetti. In addition, you have many more topping choices than with noodles from a sweet honey and butter treat to traditional tomato sauce.

Yield: 4 to 6 servings depending on the size of the squash

1 spaghetti squash

Topping Options
Tomato Basil Sauce
Butter and Parmesan cheese
Grated cheddar cheese
Honey, butter, and cinnamon

Preheat oven to 375˚F.

1. Carefully cut the squash in half, lengthwise and do not remove seeds. If this is too difficult due to the hard outer shell, you may want to boil the squash whole for about 10 minutes in a large pot until the shell softens a bit.

2. Place both pieces, cut-side down into a large casserole dish. Pour water into the dish to about one-inch in depth.

4. Bake for about 1 hour depending on the size of the squash. Remove carefully and allow several minutes for cooling.

5. Carefully turn each squash side over, using oven mitts if needed. Scoop out squash into a large bowl with a fork.


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