Faux Spaghetti

by Paulette of Smith Funny Farm

Being from the South I do love my yellow summer squash. Until just a few years ago I didn’t do a lot of venturing out into cooking other kinds of squash. Then I ran across this recipe, and I have another favorite.

I love finding quick and simple recipes, and this really fits the bill. I can make this in 20 minutes, and 13 minutes of that is cooking it in the microwave.

Spaghetti Squash with Coarse Black Pepper and Parmigiano Reggiano (or, your favorite cheese)

Select a medium sized spaghetti squash. Cut it in half, and scoop out the pulp and seeds. Drizzle with a bit of olive oil.

Turn each half upside down in a casserole dish.  Add a couple of tablespoons of water to the dish, and cover tightly with plastic wrap.

 

Microwave on high power for 13 minutes.  Anytime I’ve ever cooked this, I’ve selected a medium sized squash, and 13 minutes has always been perfect. 

When cooked, carefully remove plastic wrap and turn each half right-side-up.  Using a fork, scrape the flesh of the squash from the skin.  It will resemble spaghetti as it comes up.

 

Place on serving dish and add LOTS of coarse black pepper, and top with LOTS of your favorite cheese.  I use a 4 cheese blend of shredded Asiago, Aged Provolone, Parmesan and Romano.

Mix well and enjoy.  I could eat the whole squash myself!  It’s really that good.  And simple.  And quick.