Instructions: Fill a soup pot with 1 inch of water and place the whole squash in the water. Bring to a boil over medium-high heat, cover, and cook for 25 to 30 minutes, or until tender when pierced with a knife. Remove it to a cutting board and allow to cool slightly, about 15 minutes. In a medium-sized saucepan, combine the remaining ingredients over medium-low heat and whisk until smooth and creamy, stirring frequently to prevent burning. Cut the squash in half lengthwise, then use a soup spoon to remove and discard the seeds. Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Add the strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.

NOTE: If you want to save some
time, cut the raw squash in half lengthwise and place in a microwave-safe covered casserole dish with 2 tablespoons water; microwave for 10 to 12 minutes, or until tender. But be careful when cutting raw spaghetti squash.

The outer skin is very hard. 4 to 6 serving

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.