Take this first step slowly and use a good knife. I usualy place the squash in the microwave for about 2 minutes so that it softens. Next, cut the squash in half.
Once you have it halved, scrape out the seeds and discard.
Place face down in about an inch of water, then cover with clear wrap and microwave. (approx 6-7 minutes)
Once the squash is tender (but not mushy, especially if you will be saving some and reheating it at a later time) and comes out in spaghetti form when scraped with a fork, set aside to let it cool.
After it has cooled for about 10-15 minutes and can be easily handled, scrape out all of the squash into a container.
You can see that a large mound of spaghetti comes from this squash half.
Top the squash with your favorite pasta sauce. I added mushrooms to a bolanase sauce and topped it with freshly grated parmesan cheese.
Another twist is butter and a little brown sugar.
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