Fruit and Vegetable Recipes
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Fruit and Vegetable Recipes - Spaghetti Squash Bake
Ingredients:
1 3-5 pound Spaghetti Squash 1 cup prepared spaghetti sauce
8 ounces fresh mushrooms, sliced
1 16-ounce jar roasted red or yellow peppers, sliced into strips
1/4 cup parmesan cheese, grated
1/4 cup water
Salt and Pepper to taste
8 ounces fresh mushrooms, sliced
1 16-ounce jar roasted red or yellow peppers, sliced into strips
1/4 cup parmesan cheese, grated
1/4 cup water
Salt and Pepper to taste
Preparation:
1. Preheat oven to 425 degrees.
2. Cut the spaghetti squash in two, lengthwise. Scrape out seeds and place face down in non-reactive, non-metal baking dish with the water in the bottom of the pan. Cover with plastic wrap, pricked with a few holes to release steam.
3. Microwave on high for approximately two minutes per pound; turn; microwave again for two minutes per pound. When done the skin should be slightly soft.
4. When cool enough to hold, use a fork to twist out the strands of squash from the shell into a mixing bowl, taking care not to tear the skin of the shell. Reserve shells.
5. Combine squash with enough spaghetti sauce to moisten. Fold in mushrooms, and half the roasted peppers. Add salt and pepper to taste.
6. Refill the squash shells with the mixture. Arrange the remaining pepper strips across the tops and sprinkle with Parmesan. Return to the microwave for 2 minutes to heat thoroughly. Serve immediately.
7. Bake on a baking sheet for about one hour or until very tender. When cool enough to handle, remove skins and blend potatoes, vinegar and cinnamon in a food processor until smooth.
8. Transfer your mixture to a bowl. Stir in the sour cream. Season with salt and pepper. Serve with a sprinkle of cinnamon.
2. Cut the spaghetti squash in two, lengthwise. Scrape out seeds and place face down in non-reactive, non-metal baking dish with the water in the bottom of the pan. Cover with plastic wrap, pricked with a few holes to release steam.
3. Microwave on high for approximately two minutes per pound; turn; microwave again for two minutes per pound. When done the skin should be slightly soft.
4. When cool enough to hold, use a fork to twist out the strands of squash from the shell into a mixing bowl, taking care not to tear the skin of the shell. Reserve shells.
5. Combine squash with enough spaghetti sauce to moisten. Fold in mushrooms, and half the roasted peppers. Add salt and pepper to taste.
6. Refill the squash shells with the mixture. Arrange the remaining pepper strips across the tops and sprinkle with Parmesan. Return to the microwave for 2 minutes to heat thoroughly. Serve immediately.
7. Bake on a baking sheet for about one hour or until very tender. When cool enough to handle, remove skins and blend potatoes, vinegar and cinnamon in a food processor until smooth.
8. Transfer your mixture to a bowl. Stir in the sour cream. Season with salt and pepper. Serve with a sprinkle of cinnamon.
Warning: Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
