Spaghetti Squash Offers Tuscan Taste

Spaghetti squash produces truly vegetarian spaghetti-like strands that are delicious when tossed with olive oil, seasoned with a bit of fresh garlic and topped with a little freshly grated Parmesan cheese.

If you prefer a bit more bite to this simple Tuscan taste, add a touch of crushed red pepper to the olive oil and garlic and grind a little black pepper over the top of each serving.

TRULY VEGETARIAN SPAGHETTI

1 (4-pound) spaghetti squash

3 tablespoons extra virgin olive oil

2 cloves garlic, minced

3/4 cup freshly grated Parmesan cheese

Cut squash in half with heavy knife and remove seeds. (Squash may be cut crosswise or lengthwise. Lengthwise gives longer strands of “spaghetti.”)

Place halves, cut side down, in baking pan. Bake at 350 degrees about 1 hour or until tender. Remove from oven and pull strands from skin with fork. There should be about 6 cups.

Heat olive oil and garlic just until garlic sizzles. Do not brown. Pour over squash strands and toss thoroughly. Divide “spaghetti” onto 4 plates and top each serving with 3 tablespoons Parmesan cheese. Makes 4 servings.

Each serving contains approximately:

Calories: 244

Cholesterol: 14 mg

Fat: 16 gm

Sodium: 383 mg