Spaghetti Squash Pronto
|Spaghetti squash||2 1⁄2 Pound|
|Margarine||2 Teaspoon, melted|
|White wine/Worcestershire sauce||1 Teaspoon|
|Dried dill weed||1⁄2 Teaspoon|
Cut spaghetti squash in half lengthwise.
Reserve 1 squash half for another use.
Remove seeds from remaining squash half.
Place squash, cut side down, in a shallow baking dish.
Cook, uncovered, on 100% power (high) for 10 to 14 minutes or till pulp can just be pierced with a fork, giving dish a half turn twice.
Meanwhile, combine margarine, Worcestershire sauce, dillweed, and pepper.