Nora's spaghetti / orangetti squash

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.

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