Spaghetti Squash with Parmesan Cheese
From tooheymomster 17 years ago
- 10 minutes to make
- Serves 6
Spaghetti Squash with Parmesan Cheese
Ingredients
- 5 lbs. spaghetti squash shopping list
- 1/4 cup olive oil shopping list
- 2 cloves minced garlic shopping list
- 3/4 cup freshly grated parmesan cheese shopping list
- 1 tsp. white pepper (optional) shopping list
- 1 tbsp. minced fresh basil or parsley shopping list
- Additional parmesan cheese for passing shopping list
How to make it
- Pierce squash in several places with a long-tined fork or metal skewer. Place on bakign pan and bake 1 12/ to 2 hours. Using potholders, squeeze squash to test for doneness. It is ready when it gives slightly under pressure. Remove and cool.
- Heat saucepan over heat, pour in olive oil. Add garlic and cook until tender but not browned for about 5 minutes.
- When squash is cool enough to handle, cut in half lengthwise and scoop out seeds and stringy portions. Using a fork, pull pulp from the shell in long strands and add them to the warm garlic oil.
- Toss squash strands gently with pepper, salt and cheese. Pour into a serving bowl and garnish with basil or parsley. Serve immediately. Pass additional cheese at the table.
- ***Strains of cooked spaghetti squash can be tossed with your favorite marinara sauce, mushroom sauce or pesto. The empty shell halves are nice to use as a serving bowl.
People Who Like This Dish 4
- lincolntoot Freehold, NJ
- juliachancey Alpine, TX
- dextergirl Murrieta, CA
- tooheymomster Springfield, MA
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The Rating
Reviewed by 1 people-
This was yummmmm! A definite keeper!
Thanks.
lincolntoot
in Freehold loved it
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