INGREDIENTS

INSTRUCTIONS

1. Cook squash: a. [Ellen's note - have to microwave a few minutes before
being able to cut into halves or quarters] Pierce spaghetti squash in 10 to
15 places with a fork. Place halves or quarters cut side up on
microwave-safe baking dish; cover with plastic wrap. Microwave on 100%
power approximately 7 to 8 minutes per pound or until flesh is tender when
pierced with a fork. Turn pieces over halfway through cooking. Let stand 5
minutes. or b. In a large pot of boiling water, cook whole spaghetti squash
until tender when pierced with a skewer, about 30 minutes (but some
varieties of spaghetti squash may take longer). or c. Cut squash in half
crosswise; scoop out seeds. Steam for 15 to 20 minutes or until tender.
2. In a small skillet, melt margarine over medium-low heat; add garlic and
cook until tender, about 1 minute.
3. Drain squash and cut in half crosswise. [Cutting the squash lengthwise
cuts the strands in half.] Scoop out seeds. Run tines of fork lengthwise
over squash to loosen spaghetti-like strands; scoop out strands into baking
dish or serving bowl. Add garlic mixture, parsley, yogurt (if using), and
pepper to taste; toss to mix. Makes 8 servings.
NOTES : The only time I made this, I used the microwave to cook the
spaghetti squash, only because I don't own a pot large enough to have
contained the squash for cooking on top of the stove. The parsley and
garlic provided the only noticeable flavours in this dish, but fortunately
I like parsley and garlic. Modified for squash cooking instructions and
entered to MasterCook by Ellen Pickett, Toronto, Canada.
Recipe by: Anne Lindsay, The Lighthearted Cookbook, p. 119
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Apr 23,
1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Christ gives Life!”