When available, Nora makes orangetti squash, an orange spaghetti squash with a rich yellow color. 1. OVEN: 400F degrees. 2. Cut the squash in half lengthwise and scrap out the seeds. Place the squash cut-side-down, in a baking dish. Add the water and bake about 45 minutes, or until you can easily insert the tip of a knife. 3. Remove the squash from the oven and using a fork, scrap out the stringy pulp. It will separate into spaghetti-like strands. Cut the squash into a serving bowl, season with olive oil, chives, or mint, and salt and pepper, to taste. About 4 cups: 100 cals, 3.6g fat. Notes: See page 40: Cooking with Nora, by Nora Pouillon (1996: Park Lane Press/Random House) ISBN 0517200104. Restaurant Nora, 2132 Florida Avenue, NW, Washington, DC. Cross-listed on RecipeCafe mcrecipe from Pat Hanneman 2/99 TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high until soft enough to cut and core. Rub with spice or herb and finish cooking in the oven (350F) or on the grill. Recipe by: Cooking with Nora by Nora Pouillon Posted to EAT-LF Digest by PatHanneman
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 23 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 97.5mg||3 %|
|Potassium 367.7mg||10 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23.5g|
|Protein 2.2g||3 %|
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Calories per serving: 110
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