Tuesday, March 8, 2011

Spaghetti Squash

  • 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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