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home > recipes > vegetables > spaghetti squash supreme
1 large spaghetti squash 1 small onion chopped 4 mushrooms chopped 2 cloves garlic minced 1 tsp minced ginger 1 Tbs. chopped red bell pepper chopped 2 Tbs chopped green bell pepper 2 Tbs. chopped carrot 1 small tomato chopped 1/2 cup packed spinach chopped 1/2 cup chopped or grated cheese ( ex: Asagio, or mozzarella or cheddar or blue cheese etc. ) bread or cracker crumbs ( optional ) for topping 1 Tbs chopped celery for garnish chopped parsley for garnish paprika We enjoy this recipe and almost have it weekly and vary it to our liking. It is attractive enough for company. Piece squash all over with knife. Micro high power 20 to 30 minutes or shell is soft. Carefully cut in half. Scoop out seeds. Scrape strands of squash out with fork. Drain in colander to rid any excess moisture.. Meanwhile sauté all the vegetables, garlic and ginger in some olive oil till almost tender. Place squash in bowl and mix in the sautéed vegetables. Stir in cheese and salt and pepper to taste. Place mixture back into one of the hollowed out shells. Garnish as desired with parsley and paprika before or after baking. . At this point one may chill stuffed squash covered in refrigerator to bake for later . When ready to bake sprinkle with more cheese or bread crumbs if desired and heat in 350 Oven until mixture is hot. Serves 8. Note: by varying cheeses, spices etc, and adjusting quantity of added vegetables etc.one can tailor the recipe to their liking. I have even added sliced sautéed spicy chicken to the recipe at times.

Spaghetti Squash Supreme


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(posted May 9, 2005)

1 large
spaghetti squash
1 small
onion chopped
4 mushrooms chopped
2 cloves
garlic minced
1 tsp minced ginger
1 Tbs. chopped
red
bell pepper chopped
2 Tbs chopped
green bell pepper
2 Tbs. chopped
carrot
1 small
tomato chopped
1/2 cup packed
spinach chopped
1/2 cup chopped or grated
cheese ( ex: Asagio, or mozzarella or cheddar or blue
cheese etc. )
bread or cracker crumbs ( optional ) for topping
1 Tbs chopped
celery for garnish
chopped
parsley for garnish
paprika


We enjoy this recipe and almost have it weekly and vary it to our liking. It is attractive enough for company.

Piece
squash all over with knife. Micro high power 20 to 30 minutes or shell is soft.
Carefully
cut in half. Scoop out seeds. Scrape strands of squash out with fork. Drain in colander to rid any excess moisture.. Meanwhile sauté all the vegetables, garlic and ginger in some
olive oil till almost tender. Place squash in bowl and mix in the sautéed vegetables. Stir in cheese and salt and pepper to taste. Place mixture back into one of the hollowed out shells. Garnish as desired with parsley and paprika before or after baking. . At this point one may chill stuffed squash covered in refrigerator to bake for later .
When ready to
bake sprinkle with more cheese or
bread crumbs if desired and heat in 350 Oven until mixture is hot.
Serves 8.
Note: by varying cheeses,
spices etc, and adjusting quantity of added vegetables etc.one can tailor the recipe to their liking.
I have even added sliced sautéed
spicy chicken to the recipe at times.


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