Wednesday, March 3, 2010

Spaghetti Squash

I found this in the Family Circle magazine and gave it a try and we liked it, it was a nice variation on spaghetti squash!
  • 1 spaghetti squash
  • water
  • 1/4 cup chicken broth
  • 2 Tbsp olive oil
  • chopped parsley (dry or fresh)
  • salt
  • pepper
  • shredded Parmesan cheese

Cut squash in half scoop out seeds. Place cut-side down in a roasting pan with 1/2 inch water; cover with foil. Bake at 350 for 1 hour or until tender. Using fork, pull squash into strands. Stir together with chicken broth, olive oil, parsley and salt and pepper. Top with Parmesan cheese.

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