Double Good Spagetti Squash ~ Print ~ The Kitchen Corner Recipes

Toss strands of tender pasta and golden squash with Parmesan and herbs, for a melt ~ in ~ your mouth side dish.

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.