Details, details...

They are:

• The temperature for baking potatoes (425 F btw)
• Water to rice ratio
  
  • Long or medium grain - 2 1/2 to 1
  • Short grain - 2 to 1
  • Wild rice - 2 1/2 to 1
• The instructions for baking Spaghetti Squash (below)

I love Spaghetti Squash. So easy, so delicious, so much better for you than pasta.

Pick a nice big, pretty bright yellow squash at the market. The more yellow, the better. You can either cut it in half, or cook it whole. Because they are hard to cut when uncooked, I prefer to bake it whole. Poke a few holes in it with a fork, like you would a baked potatoe, to keep it from exploding in the oven! Then place in a baking pan with an inch or so of water and bake it in the oven at 350 for 40 or 45 minutes or until a knife easily cuts through. Cut in half, and dip out seeds and pulp. Taking a fork, remove the "meat" of the squash by stripping it, running the fork from one end to the other. It will pull away in long strands just like...yes..spaghetti.

You can do anything with it that you would do with "regular" spaghetti. We usually just pour a marinara or alfredo sauce over it and go for it!

Now - print this out and hang it on the refrigerator ;) so you don't have to look it up again!

Good eating!