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Spaghetti Squash Saute

 

   Serving Size:
1/4 cup serving is a 1/4 cup vegetable for a 3-5 year old at lunch/supper.

 

   Yield:
3 cups

 


 

Ingredients:

2 lbs. spaghetti squash
2 Tbsp. vegetable oil
1/2 c. chopped green onion
2 cloves minced garlic
1/2 c. fresh chopped parsley
1 Tbsp. lemon juice
1/4 c. grated Parmesan cheese

Directions:
Place whole spaghetti squash in baking dish. Prick all over with fork. Bake in preheated 350 degree oven for 45-60 minutes, until tender; cool. Cut squash in half lengthwise; remove seeds. With fork, scoop out flesh into medium bowl, separating into spaghetti-like strands. In large skillet, heat oil over medium high heat. Cook green onions and garlic in oil about 3 minutes, stirring constantly. Add squash and stir-fry 3 - 5 minutes more until heated through. Stir in parsley and lemon juice; mix well. Add cheese and toss to coat.

 


 

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Credit:  
Providers Voice, October 89

 

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