Ingredients
- 1 large Spaghetti squash (split in half and seeded)
- salt
- pepper
- garlic
- paprika
- chipotle powder
- chicken stock (can use vegetable stock)
- butter (softened)
Preparation
- Preheat oven at 400 degrees.
- Place squash in baking dish flesh side down in water covering ½ way.
- Bake for 45 minutes to one hour or until flesh is tender. Carefully remove and let rest for approximately 10 minutes.
- Using fork, scrap from one end to the other the flesh of the squash. Set about two tablespoons of squash aside.
- Season with spices, add stock, butter and puree in blender until smooth. Pour in bowl and serve.
- Garnish with fried squash and/or Italian parsley
For Fried spaghetti squash:
Lightly toss squash in flour and fry until golden brown about 30 seconds. Serve.
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