 |
Prep Time: 0 Minutes Cook Time: 67 Minutes |
Ready In: 67 Minutes Servings: 4 |
|
Its more of a cooking method that can be adopted to many different tastes depending on the herbs and cheese you use. Ingredients:
1 spaghetti squash |
olive oil |
salt |
fresh ground pepper |
feta cheese |
sun dried tomatoes |
italian flat leaf parsley |
Directions:
1. The worst part is cutting the spgahetti squash in half lengthwise. Then just scoop out the seeds like you do with a pumpkin.
2. Drizzle a bit of olive oil on each half and sprinkle with salt and pepper.
3. Put cut side down in a casserole dish or a baking pan and cover with foil.
4. Bake in a 375 to 425 oven for 60 to 75 minutes. I roast a spaghetti squash when I am using the oven for something else, so the time & temp will vary.
5. After the squash is cool enough to handle, scrape out the strands with a fork .
6. Mix the strands with some feta cheese, sun dried tomatoes & chopped Italian flat leaf parsley to taste..add more salt or pepper if you want.
7. Vary this method by using basil or parmesan cheese, or pepper cheese and chopped jalapeno or jack cheese and cliantro....its endless!
8. I also have used ground turkey breast, grilled corn, cilantro, lime and jack cheese to make it meat friendly.
9. You can also cook the squash in the microwave if you want, no oil needed, just put cut side down in a microwave safe casserole dish and add about 1/4 inch of water, cover with plastic wrap and cook on high about 10 - 12 minutes for each half.
10. I personally think the roasted squash has a better flavor, but I use the microwave in a pinch
|
|