Easy to bake and fun to eat, this tasty side dish gets a flavor boost from pine nuts, Parmesan and herbs.
SAVE ON THIS RECIPE!
When removing the strands of squash, run the fork from stem to stem to get the longest strands.
Since an uncooked squash is harder to cut, you can cook the squash whole instead. Pierce the squash several times, and cook for about an hour at 375°F.
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