INGREDIENTS

INSTRUCTIONS

The flesh of spaghetti squash, when cooked, comes out like strands of
cooked spaghetti and makes a great light stand-in for pasta lovers.
Prepare squash by cutting in half lengthwise and removing seeds. Pierce
skin several times with a fork and follow one of the cooking methods below.
To bake, prepare squash, and place, cut side down, in a large baking pan.
Bake at 350 oF for 45 minutes or until skin is tender and strands may be
loosened easily with a fork.
To microwave, prepare squash, and place, cut side down, in a baking dish.
Add 1/4 cup water; cover with plastic wrap, folding back a small edge of
wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes.
To boil, prepare squash, and place, cut side down, in a Dutch oven, add
water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and
simmer 20 to 25 minutes or until tender. Drain.
Cool cooked squash. Using a fork, remove spaghetti-like strands of pulp.
Discard shell.
Yield: 1 medium spaghetti squash equals about 4 cups cooked.
June, 94 issue of Southern Living.
From: Ben Hambleton E262/422 <hamble@esvax.dnet.dupont.com> Fatfree Digest,
Vol. 8, Issue 42, June 3, 1994 Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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