stuffed spaghetti squash
(3 ratings)
This recipe came from a Rural Arkansas flyer that the electric company always sent out. It was from different good cooks in AR. Some on here were wanting spaghetti squash recipes, & I came across this. It is from 1992. Hope you enjoy.
(3 ratings)
yield
4 servings
prep time
20 Min
cook time
35 Min
Ingredients For stuffed spaghetti squash
-
1 (2 1/2 - 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, minced
-
1 can (16 ozs.) red kidney beans, drained
-
1 1/2 cups (6 ozs.) shredded cheese, divided
-
1/2 teaspoon salt
-
1/4 teaspoon pepper
How To Make stuffed spaghetti squash
-
1Cut spaghetti squash in half lengthwise with Petite Chef knife and scrape out seeds. Place on rack over simmering water,- cover and steam 20 minutes, until tender.
-
2Cool. When cool enough to handle, scrape strands into bowl, leaving 1/4" thick walls. Place squash shells in shallow baking pan. Preheat oven to 350°.
-
3Spray large skillet generously with cooking spray and heat over medium-high heat. Add onion, pepper and garlic and saute 4 minutes,- remove from heat.
-
4Add 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT