Pesto Spaghetti Squash Microwaving spaghetti squash yields perfectly al dente strands. Cook 5 to 6 minutes a pound; cooking times vary according to your microwave oven. Classico makes a decent pesto.
2 spaghetti squash (each about 2 to 2-1/2 lb/900 g to 1-1/4 kg) 3/4 cup purchased pesto sauce Pierce squash all over with knife. Place one squash on microwavable plate and microwave on High 12 to 13 minutes or until soft. Rest 5 minutes. Repeat with second squash. When cool, cut each squash in half lengthwise. Remove seeds then use fork to scrape flesh into long filaments. In large bowl, toss squash with pesto. Makes 4 servings. Dixie ~ @-> ~ <-@ ~ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
