BAKED SPAGHETTI SQUASH by CHEF DAN:
Serves 2-4
INGREDIENTS:
1 spaghetti squash, (about 3-4 pounds) halved lengthwise and seeded
2 tablespoons butter
4 garlic cloves, finely minced
1 (14oz) can stewed tomatoes (I used marinara sauce that I made)
½ teaspoons salt
2 teaspoons dried basil
1 teaspoon dried oregano
1/2- can shredded Parmesan cheese
DIRECTIONS:
1. Pre-heat oven to 375 degrees.
2. Bake spaghetti squash for about 60 minutes, or until a paring knife pieces easily through the skin.
3. Remove from oven and let cool for about 12 minutes.
4. Cut spaghetti squash lengthwise, using a fork to remove and discard the seeds.
5. Continue using the fork to get the long strands.
6. Heat in skillet with the butter and garlic over medium-low heat.
7. When the garlic becomes fragment, add the tomatoes, salt, basil and oregano.
8. Toss well.
9. Sprinkle in the parmesan cheese and taste to see if more salt is needed.
10. Spaghetti strands should be a little crunchy.
ENJOY DAN: hallelujah
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