Fruity Baked Spaghetti Squash |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I made this for my husband a few nights ago on a whim and he really seemed to like it. The fruit juice gives the squash a richer flavor. Serve it with more produce mixed into the strands for a different flavor (I like pomegranite seeds or green peas). Ingredients:
1 (2 lb) spaghetti squash |
2 teaspoons salted butter |
1 tablespoon orange juice |
1 tablespoon apple juice |
1 teaspoon lemon juice |
Directions:
1. Preheat oven to 450 degrees.
2. Cut the squash lengthwise with a sharp knife. If the rind is still very touch, microwave it for a few minutes to soften.
3. Scoop out the seeds and stringy pulp.
4. Place squash halves on pieces of aluminum foil.
5. Divide butter and juices between the two halves and place in the centers.
6. Wrap the squash so the overlap is at the top (the hollow center).
7. Place in middle oven rack and bake for at least 45 minutes. If you prefer your squash much more tender, leave in for up to 1 hour and 10 minutes, but check on it frequently.
8. String the squash by running a fork along the sides. Serve in rind.
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