Cheese and Pepper Spaghetti Squash
Source of Recipe
Rachel Ray-30 Minute MealsEpisode: Leave Your Carbs at the Door
Recipe Introduction
Recipe Summary
Difficulty: Easy
Prep Time: 7 minutes
Cook Time: 13 minutes
Yield: 4 appetizer or side dish servings, or 2 main course servings
List of Ingredients
1 (4 pound) spaghetti squash
2 tablespoons extra virgin olive oil
1 cup grated Romano
Salt and lots of coarsely ground black pepper
Recipe
To microwave squash, cut in half and seed. Place 1/4-inch water in a
microwave safe dish. Place squash in dish, cut sides down -- sides will
overlap. Cover with plastic wrap and microwave on high power 13 minutes.
Reserve 1/2 cup liquid in a bowl. Shred squash and add the "spaghetti"
to bowl with liquid.
To boil squash: cut in half and scrape out seeds. Boil squash until
tender, 15 to 20 minutes. Place 1/2 cup cooking water into a bowl, then
drain and shred the squash. Transfer to a bowl with reserved liquid.
Toss squash with reserved liquid and dress with extra-virgin olive oil,
lots of cheese, salt to taste, and lots of black pepper. Serve
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