INGREDIENTS

INSTRUCTIONS

Fill a soup pot with 1 inch of water and place the whole squash in the
water. Bring to a boil over medium-high heat, cover, and cook for 25 to 30
minutes, or until tender when pierced with a knife. Remove it to a cutting
board and allow to cool slightly, about 15 minutes. In a medium-sized
saucepan, combine the remaining ingredients over medium-low heat and whisk
until smooth and creamy, stirring frequently to prevent burning. Cut the
squash in half lengthwise, then use a soup spoon to remove and discard the
seeds. Scrape the inside of the squash with a fork, shredding it into
noodle-like strands. Add the strands to the sauce and stir until thoroughly
mixed and heated through. Serve immediately. NOTE: If you want to save some
time, cut the raw squash in half lengthwise and place in a microwave-safe
covered casserole dish with 2 tablespoons water; microwave for 10 to 12
minutes, or until tender. But be careful when cutting raw spaghetti squash.
The outer skin is very hard. 4 to 6 serving
Recipe by: http://www.wfla.com/mrfood/76.htm
Posted to Bakery-Shoppe Digest V1 #404 by "Lynn Ratcliffe" <mcgrew@ntr.net>
on Nov 20, 1997

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