Boil one small to medium spaghetti squash until tender to the touch (about 45 minutes). Note: I do not recommend the crockpot...the texture disintegrates in the crockpot!
Split open, scrape out the seeds, and then use a fork to scrape out the seed-free tender, buttery strands of spaghetti squash.
Toss it with a little butter and olive oil to taste, blanched broccoli, fresh tomato, mushrooms, Parmesan, and little chunks of cheddar cheese. What a treat--you'll love it!
Eat, Write, Dream, Stitch, Grow
No comments:
Post a Comment