Saturday, November 8, 2008
To prepare spaghetti squash, cut the gourd in half lengthwise and remove the seeds, sprinkle some olive oil, sea salt, pepper and garlic on top, then bake( 350 for 1 hour) or broil (20 minutes) until tender. Once cooked, use a fork to rake out the "spaghetti-like" stringy flesh, and serve with any Pasta vegatable sauce you would use on noddles..
Spaghetti Squash can be stored at room temperature for about a month. After cutting, wrap in plastic wrap and refrigerate up to 2 days. Spaghetti squash also freezes well. Available year-round - season early fall through winter.
Posted by Elayne at 10:56 PM