Buttered Spaghetti Squash

Ingredients
a 2 pound spaghetti squash
2 tablespoons butter
1/2 cup chopped fresh parsley

Instructions
Preheat oven to 350’F.

Halve the squash and scrape out the seeds. Arrange squash in a large baking dish, cut sides down. Add 1/2 inch of water to the dish and cover it with foil.

Baking Instructions:
Bake the squash 45 minutes or until it is slightly soft when pressed.

Scrape the stringy flesh, with a fork into a bowl and toss the squash shreds with the butter and salt and pepper to taste. Stir in the parsley.

Serves 6

Leslie’s Culinary Cafe – Leslie Glover Pendleton