Squash, Spaghetti Vegetables & Fruits
1 spaghetti squash( around 4 lbs)
1 tbsp. margerine
3 garlic cloves,minced
1 cup coarsely chopped fresh parsley or zucchini
1/4 cup low-fat yogurt (optional)
fresh ground pepper
In a small skillet, melt margerine over med-low heat; add garlic and cook 1 minute until tender.Add to cooked squash with parsley, yogurt and pepper to taste. 		FOR HERBED SQUASH
3 tbsp. butter
1 lg. clove garlic,minced
1/4 tsp. each salt & pepper
2 tbsp. chopped fresh sage, basil or parsley
1/4 cup fresh grated Parmesan Cheese

TO COOK SQUASH

In a large pot of boiling water, cook whole spaghetti squash until tender when pierced with a skewer,(about 30 minutes).Drain squash and cut lengthwise( so you will not cut strands).Scoop out seeds. Run tines of fork lengthwise over squash to loosen spaghetti-like strands; scoop out strands into baking dish or serving bowl.

MICROWAVE; Pierce squash in 10 to 15 places with a fork; place in a microwave-safe dish and cook at 100% power for 5 to 7 minutes per lb. or until tender when pierced with a fork. Turn halfway through cooking. Let stand 5 minutes.See Microwave Cookbook for alternate method.

STEAM;Cut squash in half crosswise;scoop out seeds. Steam for 15 to 20 minutes or until tender.

HERBED SQUASH: Prepare Herb butter. In a small saucepan, melt butter over med-low heat; add garlic and salt. Cook for about 5 minutes or until garlic starts to turn golden. Remove from heat; stir in sage and pepper. Pour over squash; add cheese and toss. Makes 6 servings.

Back