posted by Marian C Brown 10-17-99 12:52 PM
Herbed Spaghetti Squash Toss
from the Chatelaine magazine cook book.
1 spaghetti squash, about 3-1/2 lbs.
4 whole green onions, thinly sliced
2 to 4 Tbsp. butter
1/2 tsp. dried leaf thyme OR 1/4 tsp. ground nutmeg
1/4 tsp. each of salt and freshly ground pepper
Preheat oven to 350 degrees.
Pierce the squash in several places and place it on a baking sheet.
Bake in the centre of oven, turning half-way through, until tender when pierced with a fork, about 35 minutes.
Or cook on high in the microwave for 15 minutes.
Slice in half lengthwise.
Scoop out and discard the seeds.
Using a fork, scrape the pulp into a bowl, separating the strands but being careful not to mash them.
Gently toss with remaining ingredients.