Spaghetti Squash “Master” Recipe

Spaghetti squash

One of the new items I discovered Spaghetti squash. I thought that it would be a substitute for the real thing. It isn’t! It can be treated in a similar manner and is great as a side for dishes with a lot of gravy. It stands up by itself very well. Unlike acorn or butternut squash it is low in carbohydrates. But meatballs and spaghetti squash is one of my great failures.

 

MASTER RECIPE:

I prepare this hours ahead and even the day before

Preheat oven to 350

1 2-2 ½ pound spaghetti squash

Salt and pepper to taste

2-3 Tbsp. butter, softened

Parmesan cheese to taste

How to prepare this recipe:

Cut squash in half lengthwise. I USE A CLEAVERANDHAMMER to cut through the hard shell of the squash. Scrape out the seeds and pith. Sprinkle with salt and pepper. Place cut side down on a baking sheet lined with foil and sprayed with Pam. Bake for 30 minutes.

Let cool for ½ hour.

Using a fork, scrape the meat of the squash into a bowl. Stir in softened butter, and parmesan cheese.

“After you try it, you vary the diet”

GREAT ADDITIONS:

Pesto sauce

oil and garlic

sundried tomatoes

sautéed shallots

chopped olives