LOCATION: Recipes >> Vegetables >> Spaghetti Squash 08
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Spaghetti Squash 08
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SQUASH SHELLS
1/2 spaghetti squash per person
1/4 cup cooked ham chunks per squash half
1/2 cup cooked peas
1/2 beaten egg yolk per squash half
1/4 cup cream per squash half
1/4 cup Parmesan cheese per squash half
Cook and drain the squash. Separate out the spaghetti strands,
handling the shells carefully so they do not tear. Set the shells
aside to drain. In a bowl mix together the strands of spaghetti
squash with the rest of the ingredients. Mound this mixture back
into the squash halves and microwave or bake until heated through.
Notes:
Cooked spaghetti squash has a "noodle-like" quality which makes it
a good addition to lots of soups.
Eat the seeds. They are great raw and even better dried and lightly
salted and toasted (similar to pumpkin seeds).
Eat as a side dish vegetable with appropriate herbs, butter,
cheese... (Incidently, the best way to cook spaghetti squash is
in the Microwave -1/2 squash, cut lengthwise, covered and vented
for about 8 minutes on Hi).
I had so much of the stuff around that I got out all my old zuchinni
recipes and tried using finely chopped spaghetti squash instead of
zuchinni in all those cake and loaf recipes...worked like a charm.
Spaghetti squash can be sliced in chunks and eaten raw, either
added to salads or with a dip.
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