Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Fill a soup pot with 1 inch of water and place the whole squash in the water. Bring to a boil over medium-high heat, cover, and cook for 25 to 30 minutes, or until tender when pierced with a knife. Remove it to a cutting board and allow to cool slightly, about 15 minutes. In a medium-sized saucepan, combine the remaining ingredients over medium-low heat and whisk until smooth and creamy, stirring frequently to prevent burning. Cut the squash in half lengthwise, then use a soup spoon to remove and discard the seeds. Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Add the strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately. NOTE: If you want to save some time, cut the raw squash in half lengthwise and place in a microwave-safe covered casserole dish with 2 tablespoons water; microwave for 10 to 12 minutes, or until tender. But be careful when cutting raw spaghetti squash. The outer skin is very hard. 4 to 6 serving Recipe by: http://www.wfla.com/mrfood/76.htm Posted to Bakery-Shoppe Digest V1 #404 by "Lynn Ratcliffe" on Nov 20, 1997
