For spaghetti squash microwave method: With sharp
Cook spaghetti according to package directions.
50 degrees F.
Break spaghetti into thirds and cook 8
eason.
Meanwhile, cook the spaghetti according to package instructions.
Make meat balls.
Cook meat balls in the tomato soup, 1 can water and 1/3 to 1/2 can Healthy Choice spaghetti sauce.
Let simmer for a while, then add spaghetti that has already been cooked.
OT).
Choose a smaller spaghetti squash (unless you have an
Wash spaghetti squash and cut in half lengthwise; remove and discard seed.
Place squash, cut side down, in a 13 x 9 x 2-inch baking dish; add 1/4 cup water to dish.
Cover with heavy-duty plastic wrap and microwave at High for 20 to 22 minutes, rotating and rearranging at 8-minute intervals.
Let stand, covered, 5 minutes.
Drain spaghetti squash and cool.
Remove 4 cups spaghetti-like strands using a fork and set aside.
Reserve any remaining spaghetti squash for use in other recipes.
lace 1/2 of the spaghetti in a greased 13x9 inch
Skin and debone chicken breasts.
Roll in flour and spray with nonstick Pam, both sides. Broil until brown.
Place in baking dish and cover with spaghetti sauce. Bake at 450\u00b0 until bubbly. Turn heat off.
Place cheese slices on chicken and leave in hot oven until melted. Cook spaghetti as directed on box. Serve chicken over spaghetti.
After browning and draining ground chuck, add spaghetti sauce. Also add oregano, a dash of garlic powder and salt.
In a separate pot, prepare spaghetti noodles according to package directions. Drain spaghetti and add sauce.
Let simmer slowly for 10 to 15 minutes.
Serves 4.
Mix cooked spaghetti with spaghetti sauce; add poppy seed, cucumber dip and picante sauce.
Chill.
Cook meat and onion until meat is no longer pink.
Add seasonings, tomatoes, okra and mushrooms, cover and cook on low for approximately 30 minutes.
We like this spicy, so I usually add more cajun seasoning than this recipe calls for.
Also, the longer this sits, the better it gets.
Serve over cooked spaghetti.
Boil chicken until done. Save the broth. Debone chicken and put in bowl. Saute onion and pepper with stick of butter.
Pour into bowl with chicken and add soup, Velveeta cheese and spaghetti which has been cooked in chicken broth.
Mix all together.
Put in baking dish and bake at 350\u00b0 until cheese melts.
In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano.
Add ground turkey.
Simmer uncovered for 10 minutes.
Place 1/2 the spaghetti in greased 9 x 13-inch baking dish.
Top with 1/2 the vegetable mixture.
Sprinkle with 1 cup of the Cheddar cheese. Repeat the layers.
Mix the soup and water until smooth.
Pour over casserole.
Sprinkle with Parmesan cheese.
Bake uncovered at 350\u00b0 for 30 to 35 minutes or until heated through.
Yields 12 servings (low fat).
00b0F.
First, cut your spaghetti squash in half lengthwise and
Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and saute until the crumbles are defrosted and the onions are softened.
Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.
Put spaghetti in a large pot of
lender/food processor.
Cook spaghetti acording to package directions, in
Cook the spaghetti while you are preparing the other ingredients so that it remains hot.
Timed properly, you should drain the spaghetti right before it is stirred in with the other ingredients.
Cook noodles according to package directions. Serve with cooked lean ground beef or buffalo and organic pasta sauce. Serve with a salad or grilled vegetables.