Recipe RAVE: Spaghetti Squash Spaghetti

Three words....YUM, HEALTHY, and EASY! 

If you've never tried this before, put 'spaghetti squash' on your next shopping list.  If you don't know what to look for, hunt for a yellow egg-shaped squash a bit smaller than a football.

SPAGHETTI SQUASH SPAGHETTI

By: Who Knows

It's too easy to give credit anyway....like giving credit for bread and butter; right?  But I will have to give Mrs. Denbow a big "thank you" for introducing me to it.

Serves: 4-5

Time: 25-30min

Ingredients:

1 - Spaghetti Squash

Spaghetti Sauce (same as regular spaghetti)

Cheese (parmesan, mozzarella)

Directions:

1.  In a large sauce pan w/ 3in sides, bring to boil 1.5-2 inches of water.

2.  Cut squash in half END to END & scoop out seeds.

3.  Place 1/2 of squash in boiling water face down for 15-20min. (see pic)

4.  Prepare sauce. (May need to start this earlier if it takes longer than Step 3).

5.  Remove squash (use a fork).

6.  Hold squash upright and scrape out squash. (see pic)

7.  Add sauce & eat! (see pic)

(Step 3)

(Step 6)



(Step  7)

NOTES: 

- You don't have to 'cover' when boiling the squash, but will alter cook time & temp a bit.

- Basically ALL but the rind is edible when scraping out middle after cooking; no wasting! :)