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1 spaghetti squash
Pierce holes in the squash and bake at 350°F for an hour or two, or whatever it takes to get it cooked through (test by poking a sharp knife into the middle to see if it's soft).
Let cool enough so you can handle it (or cool completely if you'll be reheating it to eat later).
Cut the squash in half the short way, then cut a little off each end, so that you have two halves that can stand up without tipping over.
Scoop out the seeds and discard.
Scrape up all of the "spaghetti" in each half of the squash, and leave the spaghetti in the shell--like its own little single-serving bowl.
Mix in a little margarine, if you like.
Sprinkle on some cinnamon and brown sugar.
Poster's Notes:
I used the smallest spaghetti squash I could find, so that they would cook faster and be cuter, but any size would work.
Posted by Yael Resnick
Nutritional Info Per Serving: N/A
Margarine (optional)
Cinnamon
Brown sugar
That's it! It's so easy to do, and it makes a very nice presentation (nice dish to serve vegetarians/vegans on Shabbos). And of course it's very yummy.