FOR SQUASH:
1. Preheat the oven
FOR ALMONDS:
In a small
4 cup basil. Cook for 5-6 minutes or until
Take your spaghetti squash and cut in half lengthwise.<
ut spaghetti squash in half, and remove seeds.
Place the spaghetti squash upside
inutes. Add garlic and saute for 1 minute more. Add crushed
cut squash in half lengthwise. take out seeds. put in microwave steamer or bowl with 1/4 cup water and wax paper to cover. microwave for 10 minutes .let cool enough to handle. use a fork to scrape the inside to make noodles.
put the spaghetti squash in an 8+8pan and pour sauce over and mix well.
bake uncovered in a 350 oven for 30-45 minutes.take out and spread cheese over top and put back in oven for another 5-10 minutes or until cheese melts.
enjoy!
carrot, and celery and saute for 5 minutes. Lower the heat
Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.
Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.
Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.
simmer. Stir in butternut squash, red pepper flakes, and salt
Look for good yellow/orange color; hard squash that is heavy. Wash squash.
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.
inch baking dish.
For the sauce; in a
ieces.
Put on water for spaghetti.
In heavy frying pan
Halve the squash and place cut side up
Preheat oven to 350\u00b0F.
Lightly grease 9x13-inch pan with non-stick spray.
Dump half of your squash and eggplant slices into the bottom of the pan.
Pour half of the spaghetti sauce over the veggies.
Sprinkle 1/3 cup of bread crumbs over sauce.
Trickle 1/4 cup of egg substitute over bread crumbs.
Top with cheddar cheese (or cheeses of your choice).
Repeat layers.
Top with Parmesan cheese.
Bake 40-45 minutes until veggies are tender and cheese is golden on top.
Let sit 10 minutes, serve and enjoy.
eparate, large pot of water for the noodles. Add a dash
alted water to a boil for the spaghetti.
Heat a 3
In a blender/food processor, puree the squash and the can(s) of tomatoes. You may have to do more than one batch.
In a sauce pan, simmer the puree and add the remaining ingredients.
Add more stewed tomatoes, sauce and/or paste as needed.
Simmer for 15-20 minutes.
Wonderful served over whole wheat pasta with a big green salad and crusty bread.
Enjoy!
For Squash:.
Preheat oven to 450 degrees.
Halve squash lengthwise and seed