Recipe - Orange Spaghetti Squash

3 One fourth pound Spaghetti squash
1 tablespoon Unsalted butter; softened
One half cup Fresh orange juice
One half cup Fresh parsley; minced
1 tablespoon Orange rind; julienned fresh

In a kettle of boiling water boil the squash, turning it occasionally, for
1 hour; drain 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,
transferring it to a serving dish, season it with salt and pepper, and dot
it with butter. Drizzle the orange juice over the squash, sprinkle the
squash with the parsley, and garnish it with the rind.
Posted to MCRecipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:45:35 0400

From: TheCookie@aol.com
NOTES : from PatHanneman's collection