My Favorite Spaghetti Squash
Courtesy of Mr. Food Test Kitchen
Servings: 9
Prep Time: n/a
Cook Time: 60 Min.
Prep Time: n/a
Cook Time: 60 Min.
What you need:
* 1 spaghetti squash
* 1/2 c. reduced-fat sour cream
* 1 egg, lightly beaten
* 1 Tbsp. minced garlic
* 1/4 tsp. dried Italian seasoning
* 1/4 tsp. dried thyme
* 1/2 tsp. salt
* 1/4 tsp. black pepper
* 3/4 c. reduced-fat shredded cheddar cheese
* 1/2 c. reduced-fat sour cream
* 1 egg, lightly beaten
* 1 Tbsp. minced garlic
* 1/4 tsp. dried Italian seasoning
* 1/4 tsp. dried thyme
* 1/2 tsp. salt
* 1/4 tsp. black pepper
* 3/4 c. reduced-fat shredded cheddar cheese
What to do:
1. Place spaghetti squash in a soup pot with an inch of water. Cover and bring to a boil over high heat. Cook 25 to 30 minutes, or until a knife can be inserted into the center. Remove from pot and cool slightly. Cut squash in half lengthwise, remove seeds, and using a fork, scrape out strands of squash.
2. Preheat oven to 400°F. Coat a 1-1/2-quart baking dish with cooking spray.
3. In a large bowl, combine 3 cups squash and remaining ingredients; mix well. Place mixture in baking dish.
4. Bake 35 to 40 minutes or until browned on top and heated through.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.
2. Preheat oven to 400°F. Coat a 1-1/2-quart baking dish with cooking spray.
3. In a large bowl, combine 3 cups squash and remaining ingredients; mix well. Place mixture in baking dish.
4. Bake 35 to 40 minutes or until browned on top and heated through.
Recipe and Image from the Mr. Food Test Kitchen
© 2018 Ginsburg Enterprises Incorporated. All rights reserved.