On 9/14/2010 5:32 PM, Julie Bove wrote:
> > wrote in message
> ...
>> This from Kraft Kitchens September:
>>
>> What You Need
>>
>> 1 large Spaghetti squash (3 lb.)
>> 2 Tbsp. Grated Parmesan Cheese
>> 1/2 cup Shredded Mozzarella Cheese
>> 2 Plum tomatoes, finely chopped
>> 1/4 cup chopped fresh parsley
>>
>> Make It
>>
>> PIERCE squash several times with fork or sharp knife to allow steam to
>> escape. Microwave on HIGH 10 min. or just until squash is softened,
>> turning after 5 min. Let stand 5 min.
>>
>> CUT squash in half; remove and discard seeds. Use fork to scrape insides
>> of squash to form strands; place in large bowl. Add remaining ingredients;
>> toss lightly with fork. Spoon into 1 squash shell; discard remaining
>> shell.
>>
>> MICROWAVE 2 min. or until heated through.
>>
>> Kraft Kitchens TipsMake Ahead
>>
>> Microwave squash and pull into strands as directed; place in microwaveable
>> bowl. Refrigerate up to 2 days. When ready to serve, microwave on HIGH 3
>> to 5 min. or until heated through.
>
> I bought a spaghetti squash once. It was so large, no way would it fit in
> my microwave! And I don't have a tiny microwave.
>
> I remember boiling it in my largest pot which at the time I think was the
> corn pot that I used to use for canning, until I got my canner. Then the
> danged thing was so hot and unwieldy, I had trouble dealing with it. As I
> recall it was very hard to cut open.
>
> Eventually I managed to get some strands out. Enough for us to eat. But
> then we didn't like it.
>
>
If you can't fit a spaghetti squash in the microwave, ut in half
lengthwise, scoop ethe seeds and put it in a baking pan with enough
water to cover the bottom of the pan by 1". Bake it in the oven at 350°
for about an hour, or until a fork stick in the outside goes into the
shell of the squash easily. Remove from the oven, let it cool a bit
then use a fork to shred the strands in to "spaghetti"
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.