**See extra note at bottom for baking tasty spaghetti squash seeds!!
I wanted to share my recent discovery. Spaghetti Squash. This vegetable (0 points) can be used instead of pasta to create all kinds of pasta dishes. I cut one in half, removed seeds and placed it in a glass microwave proof dish, flesh side down with about 1/4 cup of water. Cover tightly with plastic wrap and microwave for about 12 minutes or until tender. Let stand for about 3-4 minutes.
2 TBS olive oil
1/4 cp fresh chopped basil
1/4 cp oregano
3 TBS Parmesan Cheese
2 TBS light Ragu sauce
1 cup thinly sliced cherry tomatoes
salt and pepper to taste
Wisk first 4 ingredients together; mix in sauce and tomatoes; microwave until warmed. Use fork to scrape; squash will be stringy. Pour sauce over squash, sprinkle with a little more parmesan cheese.
Quick, easy and delicious!
**Note from Cynthia: just read the Spaghetti Squash recipe from Marilyn Peterman, Amherst, NH...just a note...I've been eating Spaghetti Squash for a couple of years & it does take a few times to get over the Pasta taste & go with the Spaghetti squash instead. Here is what I want to say. I cut my squash in half, scrape out the seeds & middle stuff. I then pick out all the seeds & put them in a tin pie plate... the 2 halves of squash in a cookie sheet & pour water in it. Oven at 350 degrees & let cook for at least 45 minutes then check for doneness (keep & eye on making sure there is always water in the cookie sheet pan). Be sure to cook the seeds for 30 minutes & take out. My husband & I love eating the seeds. Pop the shells (with your teeeth) & enjoy... Thanks Cynthia
cblessum on 2/3/2007