Post by Debbie on Jun 16, 2012 13:22:54 GMT -5
One 4 to 5 pound spaghetti squash
1/4 cup olive oil
2 cloves minced garlic
3/4 cup freshly grated Parmesan cheese
1 teaspoon white pepper (optional)
1 tablespoon minced fresh basil or parsley
Additional parmesan cheese for passing
Pierce squash in several places with a long-tined fork or metal skewer.
Place on baking pan and bake 1 1/2 to 2 hours.
Using potholders, squeeze squash to test for doneness.
It is ready when it gives slightly under pressure.
Remove and cool.
Heat a saucepan over heat, pour in olive oil.
Add garlic and cook until tender but not browned for about 5 minutes.
After squash is cool, you can use your fork to shred it so it looks like spaghetti.
Toss with the heated oil and serve.
1/4 cup olive oil
2 cloves minced garlic
3/4 cup freshly grated Parmesan cheese
1 teaspoon white pepper (optional)
1 tablespoon minced fresh basil or parsley
Additional parmesan cheese for passing
Pierce squash in several places with a long-tined fork or metal skewer.
Place on baking pan and bake 1 1/2 to 2 hours.
Using potholders, squeeze squash to test for doneness.
It is ready when it gives slightly under pressure.
Remove and cool.
Heat a saucepan over heat, pour in olive oil.
Add garlic and cook until tender but not browned for about 5 minutes.
After squash is cool, you can use your fork to shred it so it looks like spaghetti.
Toss with the heated oil and serve.