xiaoxl/recipe_data huggingface dataset:
Chinese Style Beef Broccoli and Rice


Ingredients:
ground ginger, sugar, soy sauce, cornstarch, water, long grain rice, broccoli

Directions:
Cut steak diagonally into thin slices.
In a medium bowl, mix together sugar, soy sauce and cornstarch. Add meat strips and toss to coat well. Let stand 5-10 minutes.
In skillet, heat oil over high heat. Add meat mixture. Cook, stirring over high heat, until meat loses its redness, 4-5 minutes. Remove to a plate.
Add water, rice and broccoli to skillet and heat to boiling. Reduce heat to medium low and simmer 5-6 minutes or until broccoli is tender.
Return meat to skillet and heat to boiling, stirring often.
Fresh Blueberries With Lemon Cream


Ingredients:
reduced-fat cream cheese, low-fat vanilla yogurt, honey, lemon zest, fresh blueberries

Directions:
Using a fork, break up cream cheese in a medium bowl., Add yogurt to the bowl along with honey., Using an electric mixer, beat at high speed until light and creamy., Stir in lemon zest., Layer the lemon cream and blueberries in dessert dishes or wineglasses., If not serving immediately, cover and refrigerate for up to 8 hours.
Red Beans and Smoked Sausage


Ingredients:
dried red kidney beans, smoked sausage, canola oil, water, onion, salt, pepper, chili powder, cumin powder

Directions:
In large stew pot, soften onions in oil for 1 minute., Add water., Wash beans and pour into stew pot., Cover and cook on low for 1 hour and 30 minutes., Remove 1/4 cup of beans and mash, then return to pot and stir., Continue to cook until gravy becomes thickened., About 10 to 20 minutes., Cut sausage into pieces about 1 inch long and add to the beans., Add salt, pepper, chili powder, and cumin powder., Continue to cook for 15 to 20 minutes., Serve over rice.
Grape Salad With Walnuts and Bleu Cheese


Ingredients:
grapes, walnuts, blue cheese, honey, white wine vinegar, olive oil, salt

Directions:
wash, drain and remove from stems the red and green grapes.
break walnuts into pieces, add to grapes.
crumble bleu cheese, add half of bleu cheese crumbles to grape, walnut mixture.
use fork to mix honey, salt and vinegar into remaining bleu cheese, crushing bleu cheese with fork.
wisk in olive oil and pour over grape mixture, stirring to coat.
store in refrigerator.
Yemeni-Style Chicken Salad


Ingredients:
boneless skinless chicken breasts, chicken thighs, mayonnaise, nonfat yogurt, minced garlic cloves, serrano chilies, pine nuts, green onions, celery, carrot, ground cumin, fresh cilantro, fresh parsley, salt, fresh pepper

Directions:
Place chicken in sauce pan and cover with water. Bring to a boil then simmer 8 to 10 minutes till done. (You could toast and cool pine nuts at this time too.].
While chicken is cooling, mix mayonnaise and yogurt in medium bowl.
Add garlic, chilies, pint nuts, green onions, celery, carrots, cumin, cilantro and parsley. Toss and set aside.
Coarsely chop cooled chicken and add to mix.
Season with salt and pepper.
Sparkling Punch
Category: drinks
By Mathilda

Sparkling apple cider, fresh orange juice, and lemonade concentrate blend into light and refreshing non-alcoholic punch in this easy recipe.

Ingredients:
2  lemons
3 large  oranges
1 (6 ounce) can frozen lemonade concentrate
1 liter club soda
2 (750 milliliter) bottles sparkling apple cider
1 tablespoon white sugar
2 trays ice cubes

Directions:
Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.

Prep time: 10 mins
Total time: 10 mins
Yields: 20 servings

Calories: 73.4
Fat: 0.1 g
Carbohydrates: 18.9 g
Sugars: 15.9 g
Dietary fiber: 1.2 g
Protein: 0.4 g
Sodium: 10.7 mg
Vegan Eggplant Rollatini


Ingredients:
eggplants, olive oil, firm tofu, frozen spinach, nutritional yeast, salt, dried basil, dried oregano, garlic, garlic powder, green olives, black pepper, olive oil, garlic clove, diced fire-roasted tomatoes, tomato paste, honey, limes, juice of, lime juice, fresh basil

Directions:
Place eggplant slices onto baking sheets and sprinkle well with sea salt or kosher salt. Let sit for 30 minutes; this will decrease the bitterness and removes excess moisture.
Pat the slices dry, and spray them or brush them lightly with  olive oil.
Make the tomato sauce:
Heat the olive oil in a saucepan and saute the garlic till fragrant. Add the diced tomatoes, paste, honey, lime juice, and heat thoroughly. Toss in basil at the end, and remove from heat.
Heat oven to 400 degrees Farenheit. Roast eggplant till browning (about 20-30 min] flipping slices halfway through.
While eggplant cooks, place the tofu in a bowl and crumble it with your hands. Add the nutritional yeast, salt, pepper, garlic, basil, oregano, and spinach. Add in chopped olives. Mix it well with your hands, crumbling through fingers till it resembles a bowl of  ricotta cheese.
When eggplant is done cooking and cooled some, transfer slices to a cutting board  and add about 3 tbsp of the ricotta mixture to the end of one side. Roll up from that side, and place seam down in a baking dish until you’ve finished rolling up all of the slices.
Reduce oven to 350 degrees. Cover the eggplant rolls with the tomato sauce, and bake, uncovered, for about 20-25 minutes, or until hot. Serve and enjoy!
So Easy Mexican Pizza


Ingredients:
garlic cloves, ground beef, diced tomatoes, dark red kidney beans, tortillas, black olives, cilantro, olive oil

Directions:
Coat bottom of large skillet lightly with olive oil.
Saute garlic on medium heat until light brown.
Saute meat, adding taco seasoning once meat is broken up and cooking.
Once meat is cooked, ad drained beans and tomatoes. Cook mixture till vegetables are cooked through.
Arrange tortillas on a round, pizza style baking sheet, overlapping each tortilla until the whole sheet is covered. Bake on 350 degrees for 5 minutes.
Remove from oven, top with chili meat and then cover with cheese (and olives if desired] and return to a 350 degree oven for 5-10 minutes, or until the cheese is melted.
Remove from oven, and let stand for 5 minutes so the cheese doesn't fall apart when cut.
Chicken and Eggplant Parmesan


Ingredients:
eggplants, egg, water, parsley, parmesan cheese, chicken breasts, olive oil, Marinara Sauce / Spaghetti Sauce Via Bari, Italy, parmesan cheese

Directions:
Preheat oven to 425 degrees, spray a baking sheet with cooking spray.
In a pie plate, whisk together the egg, egg white and water.  In a second pie plate stir together the bread crumbs, parsley, cheese and Italian seasoning.
Dip the cut eggplant in the egg wash and then in bread crumbs, place on prepared baking sheet and lightly spray with cooking spray.  Place in preheated oven and bake for 10 minutes, turn and spray second side lightly with cooking spray.  Return to oven and bake and additional 10 minutes or until done.
While eggplant slices are baking, place the chicken breasts in a resealable bag with a teaspoon of water.  Pound with a meat mallet to 1/4 inch thick.
Dip the chicken into the remaining egg wash and then in bread crumbs.  Allow crumb mixture to set for a few minutes while oil heats.
Over medium heat add olive oil to a heavy skillet and warm.  When warm place the chicken in the pan and cook 4 minutes or until lightly browned, turn and cook other side for 4 minutes.
To assemble, place 2 slices of eggplant on each plate, spoon a portion of sauce over all, top with chicken breast and remaining sauce.  Grate freshly grated Parmesan cheese over all and serve.
Kolackys


Ingredients:
unsalted butter, cream cheese, salt, all-purpose flour, granulated sugar

Directions:
In a bowl (and using a wooden spoon, your hands or electric mixer] combine butter and cream cheese; stir in salt.
Gradually add flour, making a sticky dough.
Sprinkle outside of dough with flour, wrap in plastic and refrigerate for at least 1 hour (or up to 24 hours].
When dough has chilled, preheat oven to 350 degrees Fahrenheit.
Working with 1/4 of the dough at a time, roll it out to less than 1/4" thickness, using flour as necessary to prevent sticking.
Cut into 2" squares and put a dollop of preserves in center of each square.
Spread preserves across the diagonal, stopping SHORT of the edges.
Either roll up and seal, or fold into triangles. If the latter, bring corners up together, and pinch across the center.
Brush with egg whites and sprinkle with sugar, before placing on greased cookie sheet.
Bake 10 to 15 minutes; cool slightly or completely before serving.
Creamy Tater Tot Casserole
Category: main-dish
By Bea Gassman

Quick, easy and delicious!

Ingredients:
2 pounds tater tots, thawed
1 (10.5 ounce) can condensed cream of chicken soup
1 cup finely chopped onion
1 (16 ounce) container sour cream
1 (8 ounce) package sharp Cheddar cheese, shredded
1 dash garlic powder
½ teaspoon seasoning salt
½ cup butter, softened
3 cups cornflakes cereal
½ cup butter, melted
2 tablespoons grated Parmesan cheese
paprika to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 9x13 inch casserole dish. In a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and softened butter; mix well.  Transfer to casserole dish.  In a medium bowl combine cereal and melted butter; spread over casserole.  Sprinkle the top with parmesan cheese (use more or less according to your taste) and paprika. Bake in preheated oven for 45 minutes to 1 hour, or until browned.  (Note: It's a good idea to put a cookie sheet under the casserole dish, in case it bubbles over while cooking.)

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 707.4
Fat: 56.3 g
Saturated fat: 30.4 g
Carbohydrates: 44.9 g
Sugars: 3.6 g
Dietary fiber: 3.6 g
Protein: 14.2 g
Cholesterol: 119.1 mg
Sodium: 1267.3 mg
Mexican-Style Sweet Cornbread
Category: bread
By Yoly

This Mexican sweet cornbread (or "tamalito") is a cross between cornbread and pudding. You can serve this as a side dish or as dessert.

Ingredients:
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 (14.25 ounce) can sweet cream-style corn
¼ cup butter, melted
¼ cup white sugar
¼ cup water
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan. Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 8 servings

Calories: 237.3
Fat: 9.6 g
Saturated fat: 4.6 g
Carbohydrates: 36.3 g
Sugars: 7.9 g
Dietary fiber: 2.6 g
Protein: 3 g
Cholesterol: 15.9 mg
Sodium: 592.4 mg
Roasted Garlic Pesto Mashed Potatoes


Ingredients:
russet potatoes, half-and-half cream, unsalted butter, roasted garlic, pesto sauce, salt, pepper

Directions:
I like to dice my potatoes up so the cook fasted and take less mashing to get them smooth. Add your diced potatoes to a pot of boiling salted water. Make sure to add plenty of salt to the water. When you think you have enough, add a little more.
While the potatoes are boiling, heat the Half & Half, the butter and the garlic.(I use the microwave, one high for 3 to 4 minutes].
When the potatoes are done, drain them and return them to the pot.
Add about half of the cream liquid to the potatoes and start mashing. I like and old school, dime store masher on a stick. Nothing fancy here. Oh, make sure to scoop all the garlic out of the liquid and into the potatoes.
Mash until smooth and creamy, leaving as many lumps as you like. Add as much of the remaining liquid as it takes to get them to the smoothness you like. (Some lumps are good. That way they know they're real, not instant].
Season with salt and pepper to taste.
Fold in the pesto right before service.
Honey-Garlic Pork Chops
Category: main-dish
By Leigh Ann Rebholz

Hands down, these are the best pork chops I have ever had.

Ingredients:
5 (1-inch thick) boneless pork chops
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 cup honey
¼ cup brown sugar
¼ cup soy sauce
2 teaspoons chopped garlic
2 tablespoons butter
¼ teaspoon ground ginger
1 dash cayenne pepper, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Season pork chops with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium heat. Brown pork chops 3 to 4 minutes per side. Transfer to the prepared baking dish. Whisk honey, brown sugar, soy sauce, garlic, and butter together in a bowl and pour over the pork chops in the baking dish. Bake in the preheated oven for 25 minutes. Remove from oven and let pork chops sit in the baking dish 5 minutes more to soak up juices. Serve pork chops topped with extra sauce.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 5 pork chops

Calories: 666
Fat: 19.4 g
Saturated fat: 7.4 g
Carbohydrates: 68.9 g
Sugars: 66.7 g
Dietary fiber: 0.5 g
Protein: 55.7 g
Cholesterol: 154.2 mg
Sodium: 1314.5 mg
Vietnamese Style Cucumber Pickle


Ingredients:
cucumbers, green onions, fish sauce, limes, juice of, cilantro

Directions:
"Combine the above ingredients and allow to marinate overnight. Makes approximately 2 cups."
Roasted Pork Tenderloin and Maple Glazed Apples


Ingredients:
salt, black pepper, ground cinnamon, olive oil, butter, apples, shallot, maple syrup, lemon juice

Directions:
Preheat oven to 425 degrees.
Combine 1/2 teaspoon salt, pepperand 1/4 teaspoon cinnamon, and rub over the trimmed pork tenderloins.
Heat a large ovenproof skillet over medium-high heat.
Add 1 tablespoon olive oil, add pork and saute 4 minutes on each side.
Remove pork, and reduce heat.
Melt butter, and add the peeled, granny smith apples, and shallot to pan, and saute for 1 minute.
Stir in maple syrup, lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon, and cook 4 minutes, and stir.
Return roast to pan, and roast at 425 degrees for 12 minutes or until a thermometer reaches 145 degrees.
Remove pork from pan, and let stand 5 minutes.
Slice pork, and serve with apples.
Home Made Fried Rice, Chicken Optional


Ingredients:
Minute Rice, cooked rice, olive oil, eggs, soy sauce, salt, ground black pepper

Directions:
Prepare chicken either grilled or baked separately ahead of time.
After starting chicken prepare minute rice per instructions on box.
When rice is done spray liberally with olive oil, while stirring with a fork.  This will both fluff the rice and keep it from sticking together.
Place cooked rice with olive oil in the refrigerator for 30-40 minutes.  This should be about the same time to finish cooking your chicken.
In a large non stick skillet over medium heat fry up eggs breaking yolks while frying, salt and pepper to taste.  Eggs should be fried good and in small pieces.
Prepare vegetables separately steamer bags work nice 6 minutes in microwave, strain and set aside.
Take prepared chicken and cut up into bite sized pieces, set aside.
Take rice out of refrigerator and start adding slowly to skillet, you can spray with more olive oil while adding the rest to the skillet.
Stir in soy sauce, and teriyaki sauce and spray butter, while continuing to stir rice mixture.  Let cook while stirring for 3-5 minutes.
Add strained vegetables to your rice, add chicken to your rice while continuing to stir for 3-5 minutes, black pepper to taste.
Before removing from skillet to put in serving dish, you may want to add some more soy sauce to taste.
Black Cake


Ingredients:
currants, raisins, apricots, apples, dried cherries, cinnamon stick, port wine, rum, orange, granulated sugar, hot water, unsalted butter, dark brown sugar, flour, baking powder, ground cinnamon, nutmeg, allspice, eggs, brandy, vanilla extract, brandy, vanilla bean, brandy, rum

Directions:
Fruit Paste:
Combine dried fruit, almonds and zest in port and rum and let sit covered for at least one week. (I am told the longer you let the mixture sit the better.]
Take our cinnamon stick after you've finished soaking the fruit mix. Now, using a food processor, pulse marinated fruit mixture until it resembles a fruit paste.
Burnt Sugar Syrup:
In a medium sauce pan, melt sugar over medium high heat while stirring constantly. The sugar will seize, but just continue to stir.
Once melted, continue to cook until dark brown syrup forms and just begins to foam and smoke. Remove from heat.
Add hot water and continue to stir constantly. Be careful with this step! The sugar will splatter.
When the water is incorporated, return the sugar/water mixture to medium heat and cook until the mixture thickens slightly. Allow to cool before adding to batter.
Cake Assembly:
Cream butter and sugar together, add eggs one at a time. Beat well after each egg.
Add almond extract, brandy, vanilla until just combined.
Add the fruit paste mixture. Beat well. Set aside.
Sift together flour, cinnamon, baking powder, nutmeg, allspice.
Add the flour mixture in small batches.
Add the burnt sugar syrup and beat until combined.
Divide batter evenly into two buttered and parchment papered 8" round cake pans or into small buttered bread loaf pans.
Bake at 275 for 25 minutes or until toothpick comes out clean.
Let cool.
Mix together 3/4 cup Rum and 3/4 cup Brandy (creating your brandy/rum soak] and brush cakes.
Wrap cakes with plastic wrap and store in a cool, dry place until you are ready to eat the cakes.
The cakes can be served straight up or as a layer cake with an orange marmalade buttercream.
Glazed Chocolate Donuts
Category: bread
By TJMURPH

Yummy glazed chocolate donuts without frying! My family loved these! I don't fry anything,so was happy to find this recipe. You can also sprinkle these with toppings after dipping into the glaze.

Ingredients:
cooking spray
2 cups all-purpose flour
¾ cup white sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup milk
2 tablespoons milk
2  egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ cup butter
1 tablespoon heavy cream
1 tablespoon milk
2 teaspoons corn syrup
1 teaspoon vanilla extract
1 ounce bittersweet chocolate, chopped
1 ounce semisweet chocolate chips
1 ¼ cups powdered sugar

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Spray 11 donut cups with cooking spray. Mix flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in 3/4 cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and vanilla extract using an electric mixer. Beat until well blended. Pour batter into a zip-top bag and cut off 1 corner. Fill each donut cup about 3/4 full using the zip-top bag. Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Allow to cool slightly, 5 to 10 minutes. While donuts cool, combine 1/4 cup butter, cream, milk, corn syrup, and vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low and stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes more. Remove from heat and whisk in powdered sugar to combine. Dip each cooled donut into the glaze and let cool and set, about 15 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 11 donuts

Calories: 316.6
Fat: 10.6 g
Saturated fat: 6.2 g
Carbohydrates: 52.5 g
Sugars: 31.6 g
Dietary fiber: 2.3 g
Protein: 5.4 g
Cholesterol: 54.1 mg
Sodium: 438.9 mg
Easiest Chicken Fajita Salad


Ingredients:
"cheddar cheese"

Directions:
In a skillet sprayed with cooking spray, put chicken and seasoning, stir for 5 minutes.
On a plate, layer salad greens, cheese, and chicken. That's it!
Maple Bourbon Cider Mule


Ingredients:
sweet apple cider, Bourbon, pure maple syrup, fresh lime juice, ginger beer, crystallized ginger

Directions:
Fill cocktail shaker halfway with ice. Add apple cider, bourbon, maple syrup and lime juice. Cover and shake vigorously 15 to 20 seconds.
Strain into PC Stemless Red Wine Glass filled with ice. Top with ginger beer. Thread.
Leave out the bourbon for a non-alcoholic version.
Fruit Cocktail Cake
Category: desserts
By Cyndi

Very moist and fruity cake, no oil added, quick and easy. Especially delicious when served with whipped cream. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
1 cup all-purpose flour
1 cup white sugar
1  egg
1 teaspoon baking soda
1 teaspoon vanilla extract
1 (16 ounce) can fruit cocktail
½ cup packed brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan. Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar. Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

Yields: 1 - 9 inch square cake

Calories: 132.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 31.7 g
Sugars: 19.2 g
Dietary fiber: 0.5 g
Protein: 1.3 g
Cholesterol: 11.6 mg
Sodium: 86.8 mg
Apple Snicker Salad
Category: salad
By lojoyner

Had this at my nephew's graduation party. Very good and not too sweet.

Ingredients:
1 (3.4 ounce) package instant butterscotch pudding mix
1 cup milk
1 (6 ounce) package whipped cream topping (such as Cool Whip®)
6  chocolate-coated caramel-peanut nougat candy bars (such as Snickers®), cut into bite-size pieces
3  Granny Smith apples - peeled, cored, and cut into bite-size pieces

Directions:
Whisk butterscotch pudding mix into milk in a bowl until dissolved. Stir whipped cream topping into pudding mixture. Fold the candy bar pieces into the pudding mixture. Fold the apples into the pudding mixture.

Prep time: 20 mins
Total time: 20 mins
Yields: 16 servings

Calories: 102.6
Fat: 4.4 g
Saturated fat: 2.3 g
Carbohydrates: 15.2 g
Sugars: 12.2 g
Dietary fiber: 0.7 g
Protein: 1.5 g
Cholesterol: 10.3 mg
Sodium: 131.2 mg
Pilafi  Me Throumbi (Greek Savory Rice)


Ingredients:
long grain rice, olive oil, butter, onions, minced garlic clove, dried parsley, paprika, chicken bouillon, hot water

Directions:
Brown the rice, onion and garlic in the olive oil and butter over high heat.
Deeply browning the rice gives the rice its distinct flavor.
You must use the butter so it will brown.
Do not use margarine, it will not work.
This will take about 5 minutes.
Add water, and rest of ingredients, cover the pot and simmer on low heat until all water is absorbed (about 20 minutes].
Leeky-Fish Chowder


Ingredients:
milk, leeks, corn, unsalted butter, garlic cloves, flour, russet potatoes

Directions:
Cut off the green parts of the leeks and throw them away. Dice the white parts of the leeks and rinse well in a colander, as they will be sandy.
Melt butter in the bottom of the soup pot and add the diced leeks. Saute until leeks are soft.
Add minced garlic.
Pour in the stock and bring to a boil.
Add the diced potatoes and let them cook in the boiling stock.
Add milk and stir.
Add fish.
Allow to cook at a low boil for about 10 minutes, until fish is no longer translucent.
Drain and add the can of corn.
Add flour to thicken, if desired.
Add salt and pepper.
Enjoy!
Indonesian Serundeng (Crisp Spiced Coconut with peanuts)


Ingredients:
instant minced garlic, dried coriander, cumin, salt, roasted unsalted peanuts

Directions:
Using a dry frypan over medium-low heat toast the coconut, garlic and onion flakes, crushing the onion flakes.
Toast until all are golden.
Add coriander, cumin,& salt, stir welland remove from heat, cool.
Stir in the peanuts.
Baked Spaghetti Squash


Ingredients:
spaghetti squash, butter, garlic

Directions:
Wash the outside of the squash.
Cut in half length wise.
Scoop out all the seeds.
spread 1 Tablespoon of butter inside each half.
sprinkle with salt,pepper and garlic.
Place in dish cover tightly with foil.
Bake for 1 hour at 325 degrees.
Uncover and use a fork to pull the squash apart starting at one edge turning it into what looks like spaghetti noodles.
Continue to do this method all the way around the inside of the squash until you have reached the shell.
Fluff shreds with fork when finished.
You can eat it plain or pour spaghetti sauce over  the top.
You can also just place more veggies over the top.