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Spaghetti Squash


 1 Spaghetti Squash
 Pepper (or spice blend of choice)
 Garlic (or herb seasoning for choice)
 Butter (or pasta sauce of choice)


A main course or a side vegetable - buy em firm, they last for months (weeks anyway :) ) - When ready to eat cut in half lengthwise and scoop out seeds. Place in microwave and cook in intervals of 5 minutes on high - check for tenderness by squeezing the skin and stippling the inside with a fork (small ones take 5 minutes - big ones 30 minutes). When it is done it will easily shred with the prongs of a fork into spaghetti like strands. Top with pepper, garlic, butter or whatever you like. We put in white clam sauce and had mock linguini and clam sauce. Many have tried putting in cinnamon, nutmeg or lemon as a lunch time pick-me-up. It tastes good plain too - but I have to add things to everything. :) Spaghetti squash are great and keep well for long trips (uncooked of course).

Serves: 2
Squash Microwave

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.