Spaghetti Squash

I’ve always liked spaghetti squash…I like it with butter & Parmesan cheese, and I have a recipe with hazelnut liquor and cinnamon. But it took planning to cook: first slice in half, which means slicing through its really hard outer shell. Then bake for an hour or more depending on size.

And then I discovered microwaving one whole. A revelation! Stick a knife in, in about 5 places (make sure the cuts are a little open to allow steam to escape). Then microwave for about 10 minutes. It should be soft to the touch. If not, heat for another minute or two. Let stand for 5-10 minutes to cool, then slice in half – it’s much, much easier when cooked! Scoop out the seeds carefully (not the spaghetti strings) and toss.  Then with a fork, shred the squash – it also comes out of the shell so much easier than when roasted. In the picture above you can see the one shell is scooped out and the flesh is pulling away from the shell, ready to be shredded.  In the second picture, I started to shred the second half. I had supper done in less than 20 minutes!

Tonight I just put on a little butter and a heavy sprinkling of grated Parmesan cheese. And had a slice of focaccia bread and mint tea.

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