Navigate / search

Recipe Archives

← Back to directory

Recipe : Entry # 5626
Mary Jernigan
Recipe Title
Stuffed Spaghetti Squash
Recipe Theme
Main Dishes
Southern Pines EC
1 (2 1/2 to 3 pound) spaghetti squash,
or 2 smaller squash
No-stick corn oil cooking spray
1 cup chopped onion
1 medium sized green pepper, chopped
2 large cloves garlic
1 can (16 ounces) red kidney beans, drained
1 1/2 cups (6 ounces) shredded Jarlsberg,
or Jarlsberg Lite cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Cut spaghetti squash half lengthwise and scrape out seeds. Place on rack over simmering water; cover and steam 20 minutes until tender. Cool. When cool enough to handle. Scrape strands into bowl, leaving 1/4-inch walls. Place squash shells in shallow baking pan. Preheat oven to 450 degrees. Spray large skillet generously with cooking spray and heat over-medium high heat. Add onion, pepper and garlic and sauté 4 minutes; remove from heat. Add squash strands, beans, 1 cup cheese, salt and pepper; stir to blend well. Spoon into shells. Sprinkle with remaining 1/2 cup cheese. Bake 12 to 13 minutes until lightly browned. Makes 4 servings.