Talley Farms Fresh Harvest


Winter Squash, Spaghetti, baked

from myrecipes.com


1  3lb. spaghetti squash
2 cups water (approx)


Preheat oven to 350 degrees F.  Slice the ends off the squash.  Cut squash in half lengthwise.  Scrape out and discard seeds and membranes.  Place halves, cut side down, in a large baking dish; add water.  Bake for 45-50 minutes or until tender.  Remove squash from oven.  Turn cut side up; cool for 10 minutes.  Scrape inside of squash with a fork to remove spaghetti-like strands.  A 3-5 lb. squash feeds 4-8 people.  
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