Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.lauderdale.net!news.gate.net!news.cftnet.com!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Collection (4) Spaghetti Squash Followup-To: rec.food.cooking Date: 5 Nov 1999 11:45:04 -0700 Organization: cs.com Lines: 121 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <0.4a79b3b1.25509c00@cs.com> Reply-To: Tonkcats@cs.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:37150 SPAGHETTI SQUASH SALAD SPAGHETTI SQUASH CASSEROLE SPAGHETTI SQUASH SPAGHETTI SQUASH LASAGNA SPAGHETTI SQUASH SALAD 1 average size spaghetti squash 1 1/2 cup fresh mushrooms, sliced 1 1/2 cup green onion, sliced 1 red or green pepper, finely chopped 1 (8 oz.) bottle creamy garlic dressing or Italian lettuce leaves cherry tomatoes Halve squash. Remove and discard seeds. Quarter to fit in a large pot. Add water to 1 inch. Bring to boil, cover, reduce to simmer and cook 20 to 30 minutes, or until tender. Remove and cool. Scrape squash pulp from rind to make 4 cups. Drain on paper towels to remove excess moisture. In large bowl, combine squash with mushrooms, onions, peppers and dressing. Mix and refrigerate. Serves 8. SPAGHETTI SQUASH CASSEROLE 1 (8-inch) spaghetti squash 1 cup chopped onions 2 cloves garlic, crushed 2 medium fresh tomatoes 1/2 lb. sliced mushrooms salt and pepper 1 cup cottage or Ricotta cheese 1 cup grated Mozzarella cheese 1/4 cup chopped parsley 1 tsp. basil dash of thyme 1 cup fine bread crumbs butter for saute Parmesan cheese Slice squash in half 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. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs. When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated. Combine the ingredients. Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven. SPAGHETTI SQUASH 1/4 cup margarine or butter 2 cloves garlic, chopped 1 lb. Italian sweet sausage 1 tsp. sugar 1/8 tsp. pepper 1 tsp. basil 1 spaghetti squash (medium size) 1 large onion 1 lb. ground beef 10 tomatoes, cut up 1/2 tsp. salt 1 tsp. oregano 1/2 cup Parmesan cheese, grated In a large pan boil whole squash in water until tender. Cut squash in half, scrape out seeds and gently scrape the sides of the squash and long spaghetti like strands will come from the squash. Set aside. Saute onion and garlic in butter until almost brown; add beef and sausage until brown; set aside. To a large saucepan add tomatoes, sugar, salt, pepper, oregano and basil. Bring to boil and add meat mix. Allow to simmer for 30 to 40 minutes. While sauce is simmering, spread squash on a platter. Just before sauce is ready to serve, add Parmesan cheese. Stir while adding because cheese can burn on bottom of pan easily. Pour sauce over spaghetti squash and serve with more grated cheese. My family just loves this and they don't even like squash. SPAGHETTI SQUASH LASAGNA 1 large spaghetti squash 1/2 lb. ground beef 1/2 tsp. dried whole basil 1/8 tsp. garlic powder 1 (8 oz.) can tomatoes, undrained 1 (6 oz.) can tomato paste 1 (12 oz.) carton cream-style cottage cheese 1 egg, beaten 1/4 tsp. salt 1/4 tsp. pepper 1/4 cup grated Parmesan cheese 1/2 lb. sliced Mozzarella cheese Wash squash; pierce squash several times with a large fork. Place squash on a jelly roll pan or cookie sheet with 1/2 or 1-inch sides. Bake at 350 degrees for 1 hour or until squash is tender. Allow squash to cool; cut squash in half and remove seeds. Using a fork, remove spaghetti-like strands; measure 4 cups of strands and set aside. Cook ground beef in a large skillet until browned, stirring to crumble; drain off pan drippings. Add basil, garlic powder, tomatoes and tomato paste; simmer, uncovered, 30 minutes or until thick, stirring occasionally. Combine cottage cheese, egg, salt, pepper and Parmesan cheese. Layer half each of the squash, cottage cheese mixture, Mozzarella cheese and meat sauce in a lightly greased 12 x 8 x 2-inch baking dish. Repeat layers. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Makes 6 to 8 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.