elf: Spaghetti Squash

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Here are three ideas.

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Nora's Spaghetti / Orangetti Squash

Frieda's Spaghetti-Stuffed Peppers

Spaghetti Squash with Gingered Tomatoes

 

* Exported from MasterCook *

 

Nora's Spaghetti / Orangetti Squash

 

Recipe By : Cooking with Nora by Nora Pouillon

Serving Size : 4 Preparation Time :0:00

Categories : Nora Vegetables

*Sent

 

Amount Measure Ingredient -- Preparation Method

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3 pounds spaghetti squash

1 cup water

2 teaspoons olive oil

1 tablespoon chopped chives

OR mint -- or fresh herb

salt and black pepper -- freshly ground

 

When available, Nora makes orangetti squash, an orange spaghetti squash

with a rich yellow color.

 

1. OVEN: 400F degrees.

 

2. Cut the squash in half lengthwise and scrap out the seeds. Place the

squash cut-side-down, in a baking dish. Add the water and bake about 45

minutes, or until you can easily insert the tip of a knife.

 

3. Remove the squash from the oven and using a fork, scrap out the stringy

pulp. It will separate into spaghetti-like strands. Cut the squash into a

serving bowl, season with olive oil, chives, or mint, and salt and pepper,

to taste.

 

About 4 cups: 100 cals, 3.6g fat.

 

Notes: See page 40: Cooking with Nora, by Nora Pouillon (1996: Park Lane

Press/Random House) ISBN 0517200104. Restaurant Nora, 2132 Florida Avenue,

NW, Washington, DC. Cross-listed on RecipeCafe mcrecipe from Pat Hanneman

2/99

 

TIP: Partially cook a whole spaghetti squash, fork-pricked, in the

microwave on high until soft enough to cut and core. Rub with spice or herb

and finish cooking in the oven (350F) or on the grill.

 

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* Exported from MasterCook *

 

Spaghetti Squash with Gingered Tomatoes

 

Recipe By : Bev Bennet in Two's Company (1985)

Serving Size : 2 Preparation Time :0:00

Categories : Serves 2 Spaghetti Squash

*Sent

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 shallot -- minced

1 piece (1 inch) gingerroot -- or less

2 teaspoons unsalted butter

or olive oil

1 pound canned tomatoes -- chopped and drained

or fresh tomato concasse

1/4 teaspoon nutmeg

pinch sugar

salt and pepper

1 1/4 pounds spaghetti squash

cored and cooked -- strains separated

 

While squash is cooking, saute the shallot and gingerroot in the butter in

a small skillet for 5 minutes. Add tomatoes to ginger. Add sugar, nutmeg,

salt and pepper. Simmer for 20 minutes.

 

Serve over strands of spaghetti squash. each 185 cals, 6g fat (26%) Note:

From 25 to 30% of the squash is refuse

 

Bennet, Bev (1985). Two's Company, A Cookbook for Couples. New York:

Barrons. >Mc mailing from kitpath 4/22/99

 

TIP: Partially cook a whole spaghetti squash, fork-pricked, in the

microwave on high until soft enough to cut and core. Rub with spice or herb

and finish cooking in the oven (350F) or on the grill.

 

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Nutr. Assoc. : 0 630 0 0 0 0 0 0 0 5074 0

 

 

* Exported from MasterCook *

 

Frieda's Spaghetti-Stuffed Peppers

 

Recipe By : Frieda's Product, LA, CA

Serving Size : 4 Preparation Time :0:00

Categories : *Sent Spaghetti Squash

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup low sodium vegetable broth

1 cup chopped summer squash -- see notes

1/2 ounce dried mushrooms -- assorted

1/4 cup sliced green onions

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme

1 clove garlic -- minced

1/4 teaspoon pepper

1 1/2 cups cooked spaghetti squash

1 medium tomato -- chopped

4 bell peppers -- any color

1/4 cup nonfat Swiss cheese -- or lowfat

or cheddar cheese -- shredded

 

Notes and Preparation

 

SUMMER SQUASH: zucchini, yellow crookneck, or sunburst summer squash.

MUSHROOMS: Frieda's Dried Pasta Blend Mushrooms, soaked according to

package directions, drained, and chopped.

 

In a skillet, heat chicken broth to simmering. Add squash, mushrooms,

onion, herbs, garlic, and pepper. Simmer, uncovered, stirring occasionally,

for 4 minutes, or till vegetables are tender. Remove from heat. Stir in

Spaghetti Squash and tomato. Slice tops off bell peppers and discard veins

and seeds. Spoon filling into peppers; sprinkle on shredded cheese. Add

tops back to bell peppers. Place in a shallow baking dish sprayed with

non-stick cooking spray. Cover and bake in a 375F oven for 30 to 35

minutes, or until heated through. Makes generous 4 side-dish servings.

 

1996, 1997 Frieda's Inc. >MC mailing from kitpath 4/22/99

TIP: Partially cook a whole spaghetti squash, fork-pricked, in the

microwave on high until soft enough to cut and core. Rub with spice or herb

and finish cooking in the oven (350F) or on the grill.

 

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