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Spaghetti Squash: Southern Spaghetti Squash

Source of Recipe


Lynne's Country Kitchen






List of Ingredients



• 1 medium or large spaghetti squash
  
• Small amount of water
  
• Butter or margarine, to taste, usually about 4 to 6 tablespoons
  
• Seasoning salt and coarse ground pepper, to taste
  
• Grated Romano or Parmesan cheese
  






Instructions



1. Take spaghetti squash, rinse it, and slice it lengthwise down the middle. Scoop out all the seeds. Place the 2 halves, open side down, on a vegetable steamer in a covered pot, with a small amount of water below the steamer grate. Cook until the squash is soft, when you can poke a fork into it easily. (If you don't have a steamer, boil the 2 halves, but be careful not to over boil.) Remove both halves of the squash from the pot and place, open side up, on a baking sheet.
   
   
2. Take a large fork and gently scrape the squash away from the rind; it should come away from the rind in spaghetti like strands.
   
   
3. Leaving the squash strands in the rinds, gentlly stir in butter or margarine to taste, usually about 2 to 3 tablespoons per half. Also, gently stirring in seasoning salt and coarse ground pepper, to taste.
   
   
4. Sprinkle each half with grated Romano or Parmesan cheese and top with a small amount of pepper and seasoning salt for taste and appearance.
   
   
5. Place both halves of squash on the baking pan in the oven broiler rack and broil for a few minutes until the top is browned. Serve immediately, while steaming hot.
   
   
6. Makes 6 to 8 servings