I liked the dressing, but I really liked this.
BUTTERED SPAGHETTI SQUASH
2.5-3 lbs. spaghetti squash, cut in half lengthwise, seeds and pulp removed, placed cut side down in well-greased baking dish, skin poked with fork many times. Bake 30-40 mins at 350 or until squash is tender.
2-3 Tbsp butter
1/4 tsp salt
1/2 C shredded Parmesan cheese
1 Tbsp basil or oregano. chopped
Shred squash pulp into a serving dish. Add butter, half the Parmesan cheese, salt, and basil or oregano, and stir to mix well. Top with remaining cheese.
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