"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spaghetti Squash w/ garlic and oil Recipe

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This recipe for Spaghetti Squash w/ garlic and oil, by , is from The Sherry Richards Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherry Richards



1 Squash
1 large spaghetti squash (2 1/2 to 3 pounds), halved and seeded
0.5 cup Water
Garlic and Oil
0.5 cup olive oil
6 cloves Garlic chopped
0.25 teaspoon red-pepper flakes
0.33 cup water; or white wine
0.75 teaspoon Salt
0.25 teaspoon black pepper
0.33 cup Parmesan cheese grated


1. Squash: Heat oven to 350. Place squash halves, cut side down, in small roasting pan. Add water. Cover pan with foil.

2. Bake in 350 oven 50 to 60 minutes or until squash is fork-tender.

3. Garlic and Oil: In small saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute or until garlic just starts to color; do not let garlic burn. Add water (or wine), salt and pepper. Bring to a boil for about 2 minutes.

4. Using fork, shred squash into strands. Place strands in large bowl. Add garlic mixture; toss. Sprinkle with Parmesan cheese.

Prep: 10 minutes. Bake: squash at 350 for 1 hour. Cook: 2 minutes




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