"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spaghetti Squash Recipe

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This recipe for Spaghetti Squash, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Ragsdale
Added: Saturday, September 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 spaghetti squash (about 2 pounds)

Directions:
Directions:
Cooking Method 1: Cut squash in half or quarters lengthwise, using a sharp knife. Remove and discard seeds. Place squash in steamer rack and steam 15 to 20 minutes or until outer skin is tender. ---Cooking Method 2: Place whole squash in large saucepan. Add cold water to cover. Place over moderately high heat, cover and simmer 25 to 30 minutes or until fork-tender. Remove from water; cut in half lengthwise. Remove and discard seeds. --SERVING DIRECTIONS: Remove "spaghetti strands" from squash shell, using the tines of a fork, and place on serving dish. Makes approximately four 1/2-cup servings. --Nutrient Analysis per serving: Calories 53; Cholesterol 0 gm; Protein 1 gm; Sodium 27 mg; Fat 1 gm; Saturated 0 gm; Polyunsaturated 0 gm; Monounsaturated 0 gm.

 

 

 

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