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Squash Spaghetti Noodles
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Ps. I would've made it like she said but I didn't have any Siran wrap
INGREDIENTS:
1 Spaghetti Squash
Large sharp knife
Shallow baking pan
Kitchen Fork
INSTRUCTIONS:
Preheat oven to 375 degrees.
Pierce squash several times like you can do to a baked potato.
Put it on the baking pan and into the oven for an hour or until a knife and penetrate the skin easily.
When it has cooled down, slice it lengthwise down the middle with a sharp knife. Scoop out the pulp like a cantaloupe.
Gently scrape the tines of a kitchen fork around the edge to shred the pulp and make the "noodles".
You can serve it as in as a side dish with some butter, salt and pepper, or you can get creative like Janetha did by literally using it as the noodle portion of a pasta dish. I followed suit and made her faux lasagna by topping it with garlic, dried basil, red pepper flakes, sauteed mushrooms, tomato sauce (RIP blender- couldn't make my own), a TINY bit of cottage cheese (cuz I hate that stuff but wanted to try it Janetha's way), some ricotta cheese, and then topped with parmesan cheese. Whooo, that was a mouthful! It turned out to be quite delicious and I ate the whole thing! (well technically half a spaghetti squash).
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