Herbed Spaghetti Squash Toss
|Spaghetti squash||3 Pound|
|Diced pimiento||2 Ounce|
|Chopped parsley||3 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|White pepper||1⁄4 Teaspoon|
Wash squash; cut in half lengthwise, discarding seeds.
Place squash halves, cut side down, in a large Dutch oven; add a small amount of water.
Bring to a boil.
Cover; reduce heat, and simmer 25 minutes or until tender.
Remove spaghetti-like strands from squash, using a fork.
Combine 3 cups squash and remaining ingredients in a large skillet; toss gently.
Reserve remaining squash for other uses.
Cook over low heat 5 minutes or until thoroughly heated.