Recipe: Nora's Spaghetti / Orangetti Squash

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Categories: Nora, Vegetables, *sent

Yield: 4 servings

      3 lb Spaghetti squash
      1 c  Water
      2 ts Olive oil
      1 tb Chopped chives; OR mint, or
           -- fresh herb
           Salt and black pepper;
           -- freshly ground

When available, Nora makes orangetti squash, an orange spaghetti squash with a rich yellow color.

OVEN: 400F degrees.
Cut the squash in half lengthwise and scrap out the seeds. Place the squash cut-side-down, in a baking dish. Add the water and bake about 45 minutes, or until you can easily insert the tip of a knife.
Remove the squash from the oven and using a fork, scrap out the stringy pulp. It will separate into spaghetti-like strands. Cut the squash into a serving bowl, season with olive oil, chives, or mint, and salt and pepper, to taste.

About 4 cups: 100 cals, 3.6g fat.

Notes: See page 40: Cooking with Nora, by Nora Pouillon (1996: Park Lane Press/Random House) ISBN 0517200104. Restaurant Nora, 2132 Florida Avenue, NW, Washington, DC. Cross-listed on RecipeCafe mcrecipe from Pat Hanneman 2/99

TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high until soft enough to cut and core. Rub with spice or herb and finish cooking in the oven (350F) or on the grill.

Recipe by: Cooking with Nora by Nora Pouillon

Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 22, 1999, converted by MM_Buster v2.0l.

A lot of kneeling will keep you in good standing.

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