At 3:18 AM -0700 10/15/99, fatfree-request@xxxxxxxxxxx wrote:
>Date: Thu, 14 Oct 1999 21:17:05 +0100
>From: Maralyn <maralyn.olsen@xxxxxxxxxx>
>Subject: Spaghetti Squash
>Content-Type: text/plain; charset=us-ascii
> I have at last found a spaghetti squash (I live in the UK and have
>never seen one before!)
>Now all I need is a fantastic, super duper recipe :0)
>All suggestions very gratefully accepted!!
Here is a receipe that I modified from Martha Stewart. She uses unsalted
b*tt*r in a lot of her receipes so you need a substitute.
SPAGHETTI SQUASH WITH FLEISHMAN'S NON-FAT BUTTER SUBSTITUTE
2 medium spaghetti squashes (about 2 1/2 pounds
each), halved crosswise and seeded
Coarse salt and freshly ground pepper
1/4 cup Fleishman's no-fat butter substitute or the
3 tablespoons coarsely chopped flat-leaf parsley
4 tablespoons ricotta No-fat cheese
1. Heat oven to 400 degrees with rack in center. With a
serrated knife, remove stems so squashes will stand upright.
Sprinkle squashes with salt and pepper, and place cut side
down on a parchment-lined baking sheet. Bake until
translucent and flesh pulls away from skin, 30 to 40 minutes.
Let cool 5 minutes.
2. Using a fork, separate flesh into strands, reserving squash
shells. Transfer strands to a large bowl.
3.Heat no-fat butter substitute in large skillet over
Cook until dark golden brown, 2 to 3 minutes. Add
squash, 2 tablespoons parsley, and salt and pepper to taste.
Toss gently with tongs or a fork, to coat with liquid. Cook
heated through, about 2 minutes. Spoon 1 tablespoon ricotta
cheese into each reserved squash shell. Divide squash
mixture into each squash shell. Sprinkle with remaining 1
tablespoon parsley. Serve immediately.
I have not tested yet but it looks like this would be real good.
Donald E. Stowe (Don)
Retired HS. Chemistry Teacher
Click here to email me ---> mailto:destowe@xxxxxxxxxxxx
Visit my web site at---> http://www.geocities.com/destowe/
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