Spaghetti squash is one of those things that just looks intimidating. The truth is that it really couldn’t be easier. It is wonderful in all your dishes that call for fattening spaghetti. Not only that, it actually tastes good, unlike most pastas which are pretty much tasteless. Thanks to Jeanine for sharing these easy cooking instructions and for the delicious serving suggestion!
Pierce with a knife and microwave whole squash for about 5 minutes Hi power
Skin should then be soft – so cut in half
Scoop out seeds with ice cream scooper
Place cut side down on greased cookie sheet and cook for about 45 minutes @350 degrees
Cool, scoop out, put in plastic dish with lid and use as needed.
Great with sour cream, cheddar cheese and bacon bits mixed in!! LIke a baked potato 🙂 Jeanine