Orange Spaghetti Squash
Makes: 4 servings


  • 1 spaghetti squash (about 3½ pounds)
  • 1 Tablespoon unsalted butter, softened
  • ½ cup fresh orange juice
  • ½ cup minced fresh parsley leaves
  • 1 Tablespoon julienne fresh orange rind

Preparation Instructions

In a large saucepan, boil the squash, turning it occasionally, for 1 hour, drain it and let it cool for 10 minutes. Cut the squash in half and discard the seeds. Scrape out the flesh with the tines of a fork. Transfer to a serving dish, season with salt and pepper, and dot with butter. Drizzle the orange juice over the squash, sprinkle the squash with the parsley, and garnish it with the orange rind.

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