Bridget picked out this recipe for spaghetti squash that I made for dinner a couple nights ago. I have to say that I was a bit nervous about eating a squash for dinner at first! But it turned out to be something we all really enjoyed a lot (so much so we are having the other half again this week!), and was very filling!
SPAGHETTI SQUASH
- 1 spaghetti squash
- 1 c. grated cheddar cheese
- 1 c. grated zucchini
- 1 c. tomato sauce
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. basil, crushed
- Dash of garlic powder
- 2 tbsp. Parmesan cheese, grated
Cut squash in half, clean out seeds. Place cut side up in microwave safe dish with 1/4 cup water. Cover with clear wrap and cook 7 to 8 minutes. Run fork over inside of cooked squash to get spaghetti-like strands. Scoop out spaghetti from 1/2 squash. Add cheese, zucchini, tomato sauce, salt, pepper, basil and garlic powder. Mix well and spoon back into empty squash. Sprinkle on Parmesan cheese. Bake 350 degrees for 20 minutes.
{ 0 comments }
