SPAGHETTI SQUASH

PIZZA SPAGHETTI SQUASH
I had cooked a spaghetti squash in the microwave.  You cut in two take out seeds and then cook face down on a microwave safe plate.  Can either freeze once shredded or keep in fridge.

I then mixed one with a jar of Prego spaghetti sauce with sausage.  Then I put in a 9x9 pan (but anything would do) topped with pepperoni and then mozarella cheese.  Cooked until warmed all the way through and cheese melted.  Broiled for about 3-5 minutes.

SPAGHETTI SQUASH
I have tried a couple of spaghetti squash recipes.  I don't think I am a big fan of spaghetti squash.  I forgot to add parsmesan cheese - duh!  Would have made the dish better for sure.  But I made this recipe and everyone ate it without complaining.  Would make it again if I got a spaghetti squash in my bountiful basket. I think I might add spaghetti sauce to the leftovers for another meal.  UPADATE: really liked it with the spaghetti sauce added and topped with parmasean cheese.
http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html

baked spaghetti squash with garlic and butter

Servings: 6 Prep Time:5 Cook Time:60

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy - use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.

UPDATE: you can add bacon, toasted pine nuts or spinach.  Really adds to the flavor.

ingredients:

1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

directions:

1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.