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No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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Toss strands of tender pasta and golden squash with Parmesan and herbs, for a melt ~ in ~ your mouth side dish. |
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1 medium spaghetti squash { 3 pounds } 4 ounces uncooked spaghetti, broken in half 1/4 cup chopped fresh parsley 2 tablespoons grated Parmesan cheese 2 tablespoons margarine or butter, melted 1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves 1/2 teaspoon garlic salt  Cut squash
lengthwise, remove seeds. Bake at 350°cut
side down in a baking dish with 1/2 cup water, covered with foil for 45 to
55 minutes or
squash meat is tender. Or microwave cut side up ~ with 1/4 cup water in
side each half and cover with plastic wrap for 8 to 10 minutes on high or
until squash is tender. Meanwhile cook and drain
pasta spaghetti as directed on package. Keep hot. Remove spaghetti squash
~ strands with 2 forks from squash shell into a large bowl. Set shells
onto a serving plate and set aside. Toss
squash, spaghetti and remaining ingredients gently together. Return spaghetti mixture to
squash shells to serve. Serves 6 to 8. |
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Easy Recipes
Glenda's Attic ~ Kitchen Corner Recipes
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