There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
Spaghetti squash is an oblong winter squash with a thick yellow rind and yellow fruit. Its name is attributed to the fact that you can scrape the cooked fruit out with fork tines, pulling it away from the rind in long, noodle-like strips. Spaghetti squash can be served many ways but is delicious with spaghetti sauce on top. This low-fat dish is a tasty alternative for those wishing to cut back on carbohydrates without sacrificing spaghetti altogether. Spaghetti squash is rich in fiber, potassium and beta carotene. At only 80 calories per cup, you can enjoy spaghetti squash without worrying about calories. Add this to my Recipe Box.
- Baking pan
- Pastry brush
- 2 tsp. olive oil
- Large bowl
- Spaghetti sauce
- Grated Parmesan cheese
Preheat the oven to 350 degrees Fahrenheit. Cut the spaghetti squash in half lengthwise with a sharp knife. Remove seeds and discard.
Brush the squash fruit with olive oil. Use a pastry brush to spread 1 tsp. olive oil over the inside of each half. This helps to give the squash an eye-appealing light golden color.
Place the spaghetti squash halves on a baking pan with the fruit side facing down. Bake in the oven for 45 minutes to one hour until you can easily poke through the skin with a fork.
Scrape the flesh out of the squash skin with a fork. Hold the fork with tines facing down and run it through the cooked squash from one end to the other. Continue this process until you've removed all the squash from the rind.
Put the spaghetti squash in a bowl. Toss with the sauce of your choice and sprinkle with grated Parmesan cheese.
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