Spagetti Squash

[Marilyn]

The spaggetti squash turned out great!!! I baked it. The instructions said to cut it in half, remove seeds & bake it cut side down for 45 minutes, flip the pieces over and bake until tender then use a fork to scrape out the strings of squash. A four pound squash was done after cooking about 1 hr 15 min. at 350 deg. I would think that it would be very good steamed and would probably cook faster.

I served it as a spagetti substitute with a sauce made using browned extra lean ground meat with a small amount of olive oil & Muir Glen Organic Garden Vegetable Pasta Sauce. Topped with shredded parmesian.

We also had salad with organic caeser dressing.

It did have a bit of a nutty flavor as Blowry stated, which was actually very good with the pasta sauce.

I'm hoping in the fall when the squash is more in season, it will be less expensive, but well worth trying!!

We had some left over and a website I checked said that the squash freezes well after it is cooked.

This would be good to add to soup or something later.