Planning Time: 15 minutes
Cooking Time: 50 to an hour
1 spaghetti squash, 2 ½ to 3 lb.
4 tbs. (½ stick) unsalted margarine
Squeeze newly ground nutmeg
1/3 cup ground Parmigiano-Reggiano cheddar
Salt and newly ground pepper, to taste
1. Spot the entire squash in an enormous pot and add water to cover. Bring to
a bubble over high warmth, diminish the warmth to medium-low, and stew,
revealed, until the squash can be effectively penetrated with a blade, about
2. In the mean time, in a pan over medium-high warmth, liquefy the spread and
cook it until it turns earthy colored and simply starts to smoke, 3 to 4 minutes.
Eliminate quickly from the warmth and mix in the nutmeg.
3. At the point when the squash is done, channel and put aside until adequately cool to
handle. Cut the squash down the middle longwise and, utilizing a fork, scratch out
the seeds and dispose of. Spot the squash parts, cut sides up, on a
serving platter. Utilizing the fork, scratch the tissue liberated from the skin,
cautiously isolating it into the spaghetti-like strands that it normally
structures. Leave the strands mounded in the squash parts. In the event that the margarine
has cooled, place over medium warmth until hot.
4. To serve, sprinkle the spread equitably over the squash. Sprinkle with the
cheddar and season with salt and pepper. Serve right away.
Immersed Fat: 1.7g