Thursday, December 23, 2010

Simple Rosemary Spaghetti Squash

Hey here is a quick way to prepare spaghetti Squash:

Cut the squash in half, pull out all of the seeds and discard. Put in a handful of rosemary in each side (I used some of the rosemary I had frozen this summer since Mikey installed lights so we could grow herbs all year long. Add a tablespoon of butter, add salt and pepper. In a 9x13 pyrex dish add a half of an inch of water.

Bake for an hour at 375, spoon out, serve hot. 

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