Monday, October 4, 2010

Yummy Squash!

My dear husband is not that fond of spaghetti squash. I think maybe if it were named something else it would help because as soon as he hears the word “spaghetti” well, you know, he's thinking pasta and then he's really disappointed when it's squash! I love all varieties of squash, but know that I need to really jazz this one up for him. So, when you stuff the squash with ingredients that resemble the flavors of lasagna he's a happy camper! One thing about squash is that I have a hard time cutting them unless I nuke them for a bit first so in this recipe I put the whole squash (poked several places for steam to escape) into the microwave for about 8 minutes-then cut in half and take seeds out and then bake it)

Stuffed Spaghetti Squash

1 spaghetti squash, nuked, then halved lengthwise and seeded
1 onion, chopped
2 tablespoons minced garlic
2 (14 ounce) cans stewed tomatoes
1 tablespoon dried basil or handful of chopped fresh
1 cube beef bouillon
some olive oil
black pepper to taste
1 (15 ounce) can black olives, chopped
½ cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

1. Preheat oven to 325. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet.
2. Bake squash 25 minutes. Remove from oven, and cool.
3. Meanwhile,in saucepan, saute the onion and garlic in some olive oil until golden brown. Stir in tomatoes, basil (if using fresh add at the end of the cooking), bouillon cube, and black pepper. Cook for about 15 minutes, or until you have a medium thick sauce.
4. Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, some ricotta, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese.
5. Bake for 30/ 40minutes in the preheated oven, or until Parmesan cheese melts and top gets a little brown.

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