- 1 spaghetti squash
- 1/4 cup chicken broth
- 2 Tbsp olive oil
- chopped parsley
- salt and pepper
- Parmesan cheese
Cut squash in half, scoop out seeds. Place cut-side down in roasting pan with 1/2 inch water; cover with foil. Bake at 350 for 1 hour or until tender. Using a fork, pull the squash into strands. Stir in remaining ingredients and top with cheese.
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