Seriously Simple: Spaghetti squash adds texture, flavor to vegetable soup
Advance Preparation: May be prepared up to five days ahead in either version, covered, and refrigerated. Reheat gently. This may also be frozen. Defrost and reheat gently.
Baked Spaghetti Squash
1 medium spaghetti squash
1. Preheat oven to 350 F. Place the spaghetti squash on a rimmed baking sheet lined with parchment paper.
2. Bake squash for 30 minutes and then turn over and continue baking another 25 minutes or until soft when pierced with a knife.
3. Cool squash. Cut squash in half, remove seeds and discard. Scoop out the squash and place in an airtight container until using. This will last five days in the refrigerator.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
