Italian Spaghetti Squash Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Spaghetti squash, 1 1/2
2 cup: Tomato sauce,
To 2 lbs.,
1/2 tsp: Oregano,
1 cup: Grated Cheddar cheese,
1/2 tsp: Garlic powder,
1 cup: Grated Mozzarella cheese,
1/2 tsp: Salt, or less
1 1/2 cup: Grated zucchini or diced,
Dash of pepper,
Green pepper,
1/2 cup: Grated Parmesan cheese,
Directions:
Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side
down, in 2" simmering water; cover and cook 15 minutes. (Now call the
kids to watch!) Holding the hot squash in a potholder, run the tines
of a fork across its pulp-and like magic, there is your spaghetti!
Mix the strands with the cheeses, zucchini or peppers, sauce,
oregano, garlic, salt and pepper in a large bowl. Scoop back into
squash shells, top with Parmesan, and bake at 350 for 20 minutes.
Submitted By DOROTHY FLATMAN On 09-29-95
Source from luhu.jp
down, in 2" simmering water; cover and cook 15 minutes. (Now call the
kids to watch!) Holding the hot squash in a potholder, run the tines
of a fork across its pulp-and like magic, there is your spaghetti!
Mix the strands with the cheeses, zucchini or peppers, sauce,
oregano, garlic, salt and pepper in a large bowl. Scoop back into
squash shells, top with Parmesan, and bake at 350 for 20 minutes.
Submitted By DOROTHY FLATMAN On 09-29-95
Source from luhu.jp