It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is BAKED SPAGHETTI SQUASH!
I know this is a simple recipe but so many don’t realize how easy it is to cook spaghetti squash. It’s the right time of year to share this recipe, too, because of the availability and price. If you’re aiming to make healthier foods, you can use it as a base for spaghetti sauce instead of using pasta. I prefer to cook it up and slather it with butter and brown sugar. Not as healthy but yummy. 🙂
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 342 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
BAKED SPAGHETTI SQUASH
2 lbs. Spaghetti squash, halved lengthwise and seeded
Preheat oven to 350 degrees. Place squash, cut side down, in baking dish. Add ½ water. Bake 40-45 minutes or until squash is tender. Remove squash and cool. Remove spaghetti-like strands by scraping with a fork.
Microwave Directions: Place squash, cut side down, in baking dish and add ¼ cup water. Cover dish with heavy-duty plastic wrap and make vent holes. Microwave on High 15 minutes, or @ 5 minutes per pound, until squash is tender.