The Kitchen of Kristen

This blog is a little eclectic sometimes. I eat a vegetarian diet and my husband is a meat-eater, so you will find some of everything in here. I do not create any of the recipes, and I credit the original recipe unless I don't know where it came from. If you click on those links, you can see what I may have changed from the original. Specific brands and exact weights are listed for nutritional information only. Feel free to substitute as you would like. And ENJOY!

Tuesday, October 5, 2010

Spaghetti Squash

I've been wanting to try to make spaghetti squash for a looooong time, and I finally did! It takes some time to get it ready, but mostly cook time, not prep time!

Ingredients:
1 spaghetti squash
Pasta sauce of your choice

Directions:
Cut squash in half lengthwise. Discard the pulp- save seeds to roast!!
Put 1c of water into a pan with sides. Place the squash halves flesh-side down in the pan. Cook in the oven at 350F for about an hour, until you can pierce the squash with a fork. (Check periodically to make sure there is still water in the pan-- I didn't have to add any more.)
Let cool for 10 minutes and then scrape the strands out with a fork.
Serve with your favorite pasta sauce.

Nutritional Information: (Per 1 cup of spaghetti squash, not including sauce)