Spaghetti squash is a squash, but when you scoop it out of its shell, it separates into long pasta-like strands. It is great for summer, when you feel like a pasta dish without the heaviness of noodles.
To cook, place halves of squash, cut side down in a pot, with 2 inches of water. Bring water to boil and cook 20 minutes, or until slightly tender.
Scoop out insides and serve with butter or sauce, or place in mixing bowl and use for following recipe. Spaghetti Squash, Italian Style 1/2 spaghetti squash, cooked (scoop out seeds) 1 cup Cheddar cheese, grated 1 zucchini squash, grated 1 cut tomato sauce 1/4 teaspoon each salt and pepper 1/3 teaspoon dried basil crumbled 2 tablespoons Parmesan cheese, grated Dash of garlic powder
To cooked spaghetti squash, add Cheddar cheese, zucchini, tomato sauce, salt, pepper, basil and garlic powder. Mix well. Spoon mixture back into empty squash shell. Sprinkle Parmesan cheese over top.
Place on baking sheet and bake at 350 degrees F. for 20 minutes, or until squash is bubbly. Serves 6 to 8 people