twice cooked spaghetti squash

Name: TWICE COOKED SPAGHETTI SQUASH
Prep time: 10 min
Cook time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 large spaghetti squash; 4 tablespoon(s) butter; - salt and pepper to taste; 2 tablespoon(s) honey; 1 tablespoon(s) minced chives

(1 RATING)

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Ellen Gwaltney Bales

Indianapolis, IN

Updated on Oct 10, 2013

This recipe comes from the Green Bean Delivery company's website. They supply locally grown organic foods in my area. As soon as they offer some spaghetti squash, I am going to make this and possibly another recipe as well.

Rate

prep time 10 Min

cook time 1 Hr

method Bake

yield 4 serving(s)

Ingredients

1 large spaghetti squash
4 tablespoons butter
- salt and pepper to taste
2 tablespoons honey
1 tablespoon minced chives

How To Make twice cooked spaghetti squash

Step 1

Wash and dry the spaghetti squash. Using the tip of a knife, poke holes over the entire surface of the squash and place in a roasting dish.

Step 2

Bake in a preheated 375-degree oven for an hour or more, or until the flesh is soft. Remove from the oven and allow to cool. Cut in half crosswise and scoop out the seeds. Drag a fork through the flesh, pulling the strands apart.
Step 3

Heat the butter in a large skillet. Add the squash, a pinch or two of salt, fresh pepper, and honey; saute for a couple of minutes. Turn off heat and stir in chives.
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