| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Spaghetti, Squash |
6 |
Servings |
INGREDIENTS
| 3 1/4 |
lb |
Spaghetti squash |
| 1 |
tb |
Unsalted butter; softened |
| 1/2 |
c |
Fresh orange juice |
| 1/2 |
c |
Fresh parsley; minced |
| 1 |
tb |
Orange rind; julienned fresh |
INSTRUCTIONS
In a kettle of boiling water boil the squash, turning it occasionally, for
1 hour; drain and let it cool for 10 minutes. Cut the squash in half and
discard the seeds. Scrape out the flesh with the tines of a fork,
transferring it to a serving dish, season it with salt and pepper, and dot
it with butter. Drizzle the orange juice over the squash, sprinkle the
squash with the parsley, and garnish it with the rind.
Posted to MC-Recipe Digest V1 #172
Date: Sun, 28 Jul 1996 19:45:35 -0400
From: TheCookie@aol.com
NOTES : from PatHanneman's collection
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