TWICE COOKED SPAGHETTI SQUASH
How to Make TWICE COOKED SPAGHETTI SQUASH
- 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.
- 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.
- 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.