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
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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.
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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.
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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.
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