Spaghetti Squash With Garlic And Oil

Spaghetti Squash With Garlic And Oil Ingredients

1 Squash:	0.25 teaspoon red-pepper flakes
1 large spaghetti squash (2 1/2 to 3 pounds), halved and seeded	0.33 cup water; - or white wine
0.5 cup water	0.75 teaspoon salt
1 Garlic and Oil:	0.25 teaspoon black pepper
0.5 cup olive oil	0.33 cup Parmesan cheese; - grated
6 cloves garlic chopped

Instructions for Spaghetti Squash With Garlic And Oil

1. Squash: Heat oven to 350. Place squash halves, cut side down, in small roasting pan. Add water. Cover pan with foil.

2. Bake in 350 oven 50 to 60 minutes or until squash is fork-tender.

3. Garlic and Oil: In small saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute or until garlic just starts to color; do not let garlic burn. Add water (or wine), salt and pepper. Bring to a boil for about 2 minutes.

4. Using fork, shred squash into strands. Place strands in large bowl. Add garlic mixture; toss. Sprinkle with Parmesan cheese.

Makes: 6 servings at around $1.00 each. (depends on price of squash)
Assumes most other ingredients are on hand in pantry.

Prep: 10 minutes. Bake: squash at 350 for 1 hour. Cook: 2 minutes
.
Nutritional Value Per Serving:
224 calories, 20 g fat (4 g saturated), 3 g protein,
10 g carbohydrates, 2 g fiber, 418 mg sodium, 4 mg cholester

Adapted from: Family Circle Magazine

Main Ingredient: SquashCuisine: American

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