| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Nora, Vegetables, *sent |
4 |
servings |
INGREDIENTS
| 3 |
lb |
Spaghetti squash |
| 1 |
c |
Water |
| 2 |
ts |
Olive oil |
| 1 |
tb |
Chopped chives; OR mint, or fresh herb |
|
|
Salt and black pepper; freshly ground |
INSTRUCTIONS
When available, Nora makes orangetti squash, an orange spaghetti squash
with a rich yellow color.
1. OVEN: 400F degrees.
2. Cut the squash in half lengthwise and scrap out the seeds. Place the
squash cut-side-down, in a baking dish. Add the water and bake about 45
minutes, or until you can easily insert the tip of a knife.
3. Remove the squash from the oven and using a fork, scrap out the stringy
pulp. It will separate into spaghetti-like strands. Cut the squash into a
serving bowl, season with olive oil, chives, or mint, and salt and pepper,
to taste.
About 4 cups: 100 cals, 3.6g fat.
Notes: See page 40: Cooking with Nora, by Nora Pouillon (1996: Park Lane
Press/Random House) ISBN 0517200104. Restaurant Nora, 2132 Florida Avenue,
NW, Washington, DC. Cross-listed on RecipeCafe mcrecipe from Pat Hanneman
2/99
TIP: Partially cook a whole spaghetti squash, fork-pricked, in the
microwave on high until soft enough to cut and core. Rub with spice or herb
and finish cooking in the oven (350F) or on the grill.
Recipe by: Cooking with Nora by Nora Pouillon
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 22,
1999, converted by MM_Buster v2.0l.
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