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| | (53 recommendations so far) | Message 1 of 4 in Discussion |
| From:  Jane23652 (Original Message) | Sent: 9/23/2007 7:46 PM |
1 spaghetti squash (8-inch) 1 cup onions, chopped 2 cloves garlic, 1/2 lb mushrooms, sliced salt & pepper 1 cup ricotta cheese 1 cup mozzarella cheese, grated 1/4 cup spinach (fresh, but could be frozen), chopped 1 teaspoon basil 1 teaspoon of dill 1 dash thyme 1 cup fine breadcrumbs butter (for saute) parmesan cheese
- Slice squash in half crosswise (not lengthwise) and scoop out seeds.
- Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
- Cool until ready to be handled.
- Scoop out the insides gently with a fork which will form into spaghetti strands.
- Save the "shell" of the squash
- While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
- Cook onion until soft
- Combine the ingredients.
- Pour back into the "shell" of the squash. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.
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This recipe sounds awesome Jane, I wonder how this one would work with Butternut or Sweet Dumpling squash? Nacho! |
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WOW, I just gotta try it! I usually just roast it with butter added to the cavity and then after raking it out with a fork add some more butter and salt & pepper. |
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Nacho, Just wondering if you tried this recipe with a different squash. I was thinking about making this for dinner tonight. I forgot I had left the recipe. I just love, love, love it! |
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