Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Spaghetti squash |
| 1 cup | Water |
| 2 teaspoons | Olive oil |
| 1 tablespoon | Chopped chives; OR mint, or fresh herb |
| \N \N | Salt and black pepper; freshly ground |
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 <kitpath@...> on Apr 22, 1999, converted by MM_Buster v2.0l.