Spaghetti Squash Recipes for Liz

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* Exported from MasterCook *

 

Basil-Garlic Spaghetti Squash

 

Recipe By :1,000 Vegetarian Recipes, Carol Gelles, pg 294

Serving Size : 6 Preparation Time :0:00

Categories : 1,000 Vegetarian Recipes

 

Amount Measure Ingredient -- Preparation Method

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

1 medium spaghetti squash -- 8 " long

2 tablespoons chopped fresh basil -- (or 1/2 tsp dried)

1 tablespoon butter or margarine

1 clove garlic -- minced

1/8 teaspoon salt -- (or to taste)

 

Preheat oven to 350 ° F. Bake the spaghetti squash 1 hour 15 minutes or until

tender. Cut in half; discard the seeds. using a fork, scrape the flesh into a

bowl, pulling into strands.

 

In a small bowl, stir together the basil, butter or margarine, garlic, and salt.

Stir the basil-butter into the squash until melted.

 

 

 

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Per serving: 23 Calories (kcal); 2g Total Fat; (74% calories from fat); trace

Protein; 1g Carbohydrate; 5mg Cholesterol; 67mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spaghetti Squash Casserole

 

Recipe By :Moosewood Cookbook

Serving Size : 4 Preparation Time :1:30

Categories : Moosewood Cookbooks

 

Amount Measure Ingredient -- Preparation Method

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

1 Spaghetti Squash -- (8 inch)

1 cup Onion -- Chopped

2 cloves garlic -- crushed

2 medium tomato -- fresh

1/2 pound mushrooms -- sliced

1/2 teaspoon oregano

salt

pepper

1 cup cottage cheese -- or ricotta cheese

1 cup mozzarella cheese -- grated

1/4 cup parsley -- chopped

1 tsp basil

1 dash thyme

1 cup fine dry breadcrumbs

butter -- saute

Parmesan cheese

 

Preheat oven to 375 deg.

 

Slice the squash in half lengthwise and scoop out the seeds. Bake it, face

down, on a buttered tray at 375 deg for about 30 minutes, or until easily

pierced with a fork. Cool until handleable. Scoop out insides, into a bowl.

 

While the squash bakes, saute' the onions and garlic with salt, pepper, ushrooms

& herbs. When the onions are soft, add freshly-chopped tomatoes. Cook until

most of the liquid evaporates.

 

Combine all ingredients. Pour into buttered 2-quart casserole. Top with lots

of grated parmesan. Bake at 375 deg, uncovered, about 40 minutes.

 

 

 

 

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Per serving: 302 Calories (kcal); 10g Total Fat; (29% calories from fat); 20g

Protein; 34g Carbohydrate; 30mg Cholesterol; 596mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : " Also known as " vegetable spaghetti " this summer squash baffles many

people who grow it or buy it, then take it to their kitchens and wonder what to

do next. It is not like zucchini, nor is it like winter squash. Once baked or

boiled, the insides of this strange vegetable are strand like; the size and

shape of spaghetti, but with a slightly crunchy, delightful texture. The flavor

is buttery and slightly sweet. You can serve it topped with tomato sauce and

cheese, as you would regular spaghetti (it isn't starchy) - or you can build a

casserole. "

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Spaghetti Squash with Vegetable Ragout

 

Recipe By :Weight Watchers, March 1999

Serving Size : 6 Preparation Time :0:00

Categories : Beans & Legumes Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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

1 cup water

2 cups frozen black-eyed peas

1 bag frozen vegetable gumbo mixture (such -- (16 ounces)

as McKenzie's)

2 cans chunky garlic and herb tomato sauce -- (15 ounces

each)

1 1/2 teaspoons Creole seasoning

1/4 teaspoon ground red pepper

1 spaghetti squash -- (2 1/2-pounds)

 

,1. Bring 1 cup water to a boil in a large saucepan; add peas. Cover, reduce

heat, and simmer 35 minutes or until tender. Add frozen gumbo mixture and next

3 ingredients; bring to a boil. Reduce heat, and simmer 10 minutes or until

thoroughly heated. Set aside; keep warm.

 

2. Pierce squash several times with a fork, and place on paper towels in a

microwave oven. Microwave at HIGH 15 minutes or until tender, turning squash

every 3 minutes. Let squash stand 5 minutes; cut in half lengthwise, and

discard seeds. Remove spaghetti-like strands with a fork to yield about 6 cups.

Spoon vegetable mixture over squash.

 

Yield: 6 servings (serving size: 1 cup squash and about 1 cup vegetable

mixture).

 

Points: 3

 

Per serving: Cal 220(13% from fat); Pro 7.9g; Fat 3.1g(sat 0.2g): Carb 40g;

Fib 7g; Chol 0mg; Iron 2.7mg; Sod 780mg; Calc 178mg.

 

KES 3/12/99

 

 

 

 

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Per serving: 7 Calories (kcal); trace Total Fat; (14% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 58mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0