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Spaghitti Squash Recipe

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This recipe for Spaghitti Squash, by , is from Your Mama's Keepsake CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tricia Graham

Category:
Category:

Ingredients:  
Ingredients:  
1 spaghetti squash
extra virgin olive oil

Directions:
Directions:
Preheat your oven to 375℉.
Make your first cut with a sharp paring knife at the stem. Then cut off the stem with a sharpened chef's knife.
Make a cut with the sharp paring knife across the side of your squash.
Then switch to a sharp chef's knife and cut all the way down to one end.
Remove the knife, turn the squash in the other direction, and cut down the other way to completely cut your squash in half.
Scoop out the inside seeds and strings with a spoon and throw them away.
Brush olive oil generously all over the inside of each half.
Arrange your squash in a 9×13-inch baking dish, cut sides down.
Your cooking time will vary depending on the size of the squash, about 45 minutes - 1 hour. I baked this squash for one hour. You’ll know yours is done when the squash pulls easily away from the skin,
Scrape a fork back and forth across the squash to remove its flesh in spaghetti-like strands.

You can serve with butter, salt, and a little pepper. Sauteed onions, garlic, peppers, tomato. Add whatever you like. Maybe sprinkle with Parmesan cheese or sauté with garlic and oil. Really just about any favorite sauce will be awesome.

 

 

 

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