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Toss strands of tender pasta and golden squash with reduced-calorie margarine, Parmesan and herbs, for a melt-in-your mouth side dish.
Recipe by BettyCrocker
This recipe has not been rated
Prep Time
10min
Total Time
1hr50min
Servings
4servings
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Heat oven to 400º F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes or until tender.
Cook and drain spaghetti as directed on package.
Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return spaghetti mixture to squash shell to serve.
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Spaghetti squash gets its name from its flesh, which when cooked separates into yellow-gold spaghetti-like strands.
Microwave to the rescue! Pierce squash with fork; place on microwavable paper towel in microwave oven. Cook on High 16 to 19 minutes, turning squash over after 8 minutes, until tender. Let stand 10 minutes; continue as directed.
*Percent Daily Values are based on a 2,000 calorie diet.
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