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Bring a large pot of water to a boil and drop in the vegetable
spaghetti squash. Cook for 20 - 30 minutes until a fork easily pierces
the skin. Remove and cool enough to handle. Split the squash in
half lengthwise and remove the seeds. Take a fork and begin to comb
the flesh into long strands, just like real spaghetti (with barely
any calories). Any pasta sauce is great, but try tossing first in
butter mixed with minced garlic, then fold in freshly grated Parmesan
cheese, fresh ground pepper and fresh minced parsley and basil.
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