Carol L. Cain
Cheesy Spaghetti Squash
From: donnam@palomar.SanDiego.NCR.COM (Donna Mitchell) 1 spaghetti squash, about 4 lbs. 2 T butter 1/4 C minced onion 1/4 C diced red pepper 1/4 C diced green pepper 1/2 tsp oregano 1/4 tsp marjoram 1/4 tsp basil 1/4 tsp minced garlic Salt, pepper 2 C chredded Jack Cheese 1 can (2 1/4 oz) sliced black olives Pierce squash with fork several places. place on baking sheet and bake at 350 for 45 mintues. Turn and bake 45 mintues longer or until shell gives to pressure. When cool enough to handle, cut squash in half. Scoop out and discard seeds. Remove strand with fork. Melt butter in skillet. Saute onion, green and red peppers until tender. Add squash strands, oregano, basil, marjoram, garlic, salt and pepper to taste, cheese and olives. Toss until cheese is evenly distributed. Place in 1 1/2 quart casserole and return to oven until cheese is melted, about 10 minutes. Make 6 servings =========================================================================== Confetti Spaghetti Squash 1 medium Spaghetti squash (3 lb) 1/4 C Chicken Broth 1 T olive oil 1 tsp wine vinegar 1/2 C diced green pepper 1/2 C diced sweet red pepper 1/4 C diced onion 1/4 C minced fresh parsley 1/4 tsp ground cumin 1 small glove garlic, minced Cook squash according to microwave directions. Split crosswise. Remove and discard seeds. With a fork, scoop strands into a bowl. Toss to separate strands. Combine stock, oil, vinegar, green pepper, red pepper, onion, parsley, cumin and garlic. Either cover and microwave on high for 2 minutes, or saute until tender. Add squash and toss, evenly distributing colors. Cover and microwave on high for 2 minutes. Serve pipping hot, or refrigerate for 2 hours and serve cold. Serves 4 to 6. =========================================================================== Spaghetti Squash with Ham and Peas 1 Spaghetti squash, about 4 lbs. 1/3 C butter 1 tsp minced garlic 8 oz cooked ham, cut in thin strips 2 C cooked fresh green peas 1/4 C grated Parmesan cheese 3/4 C half-and-half 2 T chopped parsley 1/2 tsp pepper 1/2 tsp salt Cook squash. When cool enough to handle, cut in half lengthwise. Remove seeds. Fork strands into a bowl. Reserve shells. In a large sauce pan melt butter under low heat. Add garlic and cook 1 to 2 mintues until garlic is slightly golden. Increase heat; stir in ham and peas and cook 1 minutes. Stir in remaining ingredients. heat thoroughly but do not boil. Add spaghetti squash strands and toss to coat strands. Spoon into shells and serve. Makes 4 servings. =========================================================================== Spaghetti Squash Pie 1 unbaked 9-inch pie shell 1 large spaghetti squash, 2 lbs 3 slightly beaten eggs 1 C sugar 1/4 C butter, melted 1 T lemon juice 1 tsp vanilla Do not prick pie shell. Line shell with foil. Bake at 450 oven for 5 minutes; remove foil. Bake 5 minutes more; set pie shell aside. Cut squash in half lengthwise. Cooked covered, in boiling salt water 20 minutes or until tender; drain. Using 2 forks, scoop squash from shell (should be about 3 cups). In a large mixing bowl stir together the eggs, sugar, butter, lemon juice, and vanilla. Stir in squash. Turn mixture into pie shell. Sprinkle lightly with nutmeg. Bake at 350 oven for 40 to 45 minutes or till a knife inserted in center comes out clean. Cool pie on wire rack. Serve topped with whipped cream. Store pie covered in refrigerator. Serves 8. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =