Spaghetti Squash au Tina
Here's a vegetarian delight, or serve it with a meat course. Spaghetti squash is a great low-calorie substitute for pasta. It is high in fiber and vitamins.
Ingredients:
One spaghetti squash
Olive oil
Parmesan cheese
Garlic powder
Freshly ground black pepper
Remove any stem that might remain on the squash and cut the squash in half lengthwise. Scoop out the seeds and placenta and discard them.
The squash may be microwaved or baked.
Microwave Instructions: Place the squash halves face down in a microwave-safe container filled about one inch deep with water. Microwave on high for 20 to 30 minutes or until the squash is tender and the strands separate easily with a fork.
Oven Instructions: Place the squash halves face down in a baking pan filled about one inch deep with water. Bake at 350 degrees (F) for 45 minutes or until the squash is tender and the strands separate easily with a fork.
The flesh of the squash should separate into strands that resemble spaghetti. Scoop these strands into a serving bowl.
Pour about two or three oz. Olive oil over the strands. Add Parmesan cheese and garlic powder to taste and toss. Garnish with freshly ground black pepper. Serve with Italian bread.
Serving suggestion: Pour a little olive oil over parmesan cheese for your bread. (I got this idea from Tony's Restaurant™ in the Magic Kingdom™ at Walt Disney World.™)
