HB has been preparing spaghetti squash for me and our family for as long as I can remember. It’s a wonderful addition to any meal and is very high in nutrients and low in calories.
According to Wikipedia, “The spaghetti squash (Cucurbita pepo) (also called vegetable spaghetti, noodle squash, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.”
- 1 medium spaghetti squash (cut in half)
- 3 Tbs butter ( we use I Can’t Believe It’s Not Butter brand to cut calories and fat) or to taste
- 1-2 tsp crushed tarragon leaves
- 1/2 tsp Cavender’s All Purpose Greek Seasoning or to taste
- 1/4 tsp garlic salt
- salt and pepper to taste
Place two halves into baking dish add an inch of water, cover tightly (we use Glad Press’n Seal) Place in microwave and cook on high level for 18 minutes.
While still hot, carefully scoop out the flesh of the squash into a mixing container, add butter or butter substitute and mix. Add seasonings to taste.
This is such an easy and healthy side dish to prepare for your family. Our kids grew up on this and have never left their plates empty. It just has a rich, wonderful taste and texture. Enjoy!