Roasted spaghetti squash

Yield: 1 servings

Measure Ingredient
3½ pounds spaghetti squash -; (1 squash)

Preheat the oven to 350 degrees. Cut the squash in half (horizontally) and scrape out the seeds. Place the squash, flesh side down, in a shallow roasting pan. Fill the pan with about 1 cup of water. Roast the squash for 1½ to 2 hours or until the squashes are soft. Remove the squashes from the oven and cool. Using a fork, remove the flesh. The flesh will resemble curly noodles like spaghetti. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2421 broadcast 11-26-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000

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