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“From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. For spaghetti squash microwave method: With sharp knife, make several deep slashes in squash (this is necessary to keep it from exploding).
  2. Cook on high in 5 minute increments, turning 1/4 turn each time fro 15-25 minutes (according to size of squash).
  3. When squash is done, it will be soft when squeezed.
  4. Slice in half, remove seeds, and pull "spaghetti" strands free with a fork.
  5. Oven method: Preheat oven to 350 degrees.
  6. Cut squash in half lengthwise; remove the seeds.
  7. Place cut side down in baking pan and add a small amount of water.
  8. Bake for 45 minutes.
  9. After cooking, pull strand free with a fork.
  10. For sauce: Combine margarine and arrowroot in saucepan over medium heat, stirring until margarine melts.
  11. Remove pan from heat; stir in milk.
  12. Return to heat and bring to a boil, stirring constantly.
  13. Add remaining ingredients- Heat through and serve over cooked spaghetti squash.

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