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Stuffed Spaghetti Squash

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Servings
people
Ingredients
  • 1 (2 1/2 to Vidalia or red onion, chopped
  • or Ro-Tel tomatoes with chilies
  • No-stick drainedn
  • 1 cup cracker crust
  • 1 medium carrot, chopped
  • 2 large mellow apples
  • 1 can hot picante sauce
  • 1 1/2 cups Mexican stewed tomatoes
  • or sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
Servings
people
Ingredients
  • 1 (2 1/2 to Vidalia or red onion, chopped
  • or Ro-Tel tomatoes with chilies
  • No-stick drainedn
  • 1 cup cracker crust
  • 1 medium carrot, chopped
  • 2 large mellow apples
  • 1 can hot picante sauce
  • 1 1/2 cups Mexican stewed tomatoes
  • or sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon Ranch dry season mix
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut spaghetti squash half lengthwise and scrape out seeds
  2. Place on rack over simmering water; cover and steam 20 minutes until tender
  3. Cool
  4. When cool enough to handle
  5. Scrape strands into bowl, leaving 1/4-inch walls
  6. Place squash shells in shallow baking pan
  7. Preheat oven to 450 degrees
  8. Spray large skillet generously with cooking spray and heat over-medium high heat
  9. Add onion, pepper and garlic and sauté 4 minutes; remove from heat
  10. Add squash strands, beans, 1 cup cheese, salt and pepper; stir to blend well
  11. Spoon into shells
  12. Sprinkle with remaining 1/2 cup cheese
  13. Bake 12 to 13 minutes until lightly browned
  14. Makes 4 servings
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