Post by chief_cook2 on Mar 30, 2005 16:08:11 GMT -6
Spaghetti Squash Supremo
1 large (about 3-1/2 lb.) spaghetti squash, cut in half, discard seeds
4 bacon strips, diced
3 TB butter or stick margarine
1 TB brown sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup shredded Swiss cheese
Cut squash in half lengthwise; discard seeds. Place one squash half cut side
down on a microwave-safe plate. Cover and microwave on HIGH for 8 minutes or
until easily pierced with a fork, turning once.
Repeat with second squash half. When cool enough to handle, scoop out squash,
separating strands with a fork; set aside.
In a skillet, sauté bacon over medium heat until crisp. Using a slotted
spoon, remove to paper towels; drain, reserving drippings.
Add the butter, brown sugar, salt and pepper to the drippings. Stir in squash
and bacon; heat through. Remove from the heat; stir in cheese just until
blended. Serve immediately.
Yield: 4 servings.
1 large (about 3-1/2 lb.) spaghetti squash, cut in half, discard seeds
4 bacon strips, diced
3 TB butter or stick margarine
1 TB brown sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup shredded Swiss cheese
Cut squash in half lengthwise; discard seeds. Place one squash half cut side
down on a microwave-safe plate. Cover and microwave on HIGH for 8 minutes or
until easily pierced with a fork, turning once.
Repeat with second squash half. When cool enough to handle, scoop out squash,
separating strands with a fork; set aside.
In a skillet, sauté bacon over medium heat until crisp. Using a slotted
spoon, remove to paper towels; drain, reserving drippings.
Add the butter, brown sugar, salt and pepper to the drippings. Stir in squash
and bacon; heat through. Remove from the heat; stir in cheese just until
blended. Serve immediately.
Yield: 4 servings.