Spaghetti squash with a creamy two-cheese sauce. Spaghetti squash, a native American food, is an amazing piece of nature:  an oblong yellow mild squash that when cooked looks like strands of spaghetti noodles.  Here’s a great way to prepare it.


  1 spaghetti squash, about 2 – 3 pounds
  ½ stick (4 tablespoons) butter, softened
  2 tablespoons tomato paste
  ½ cup grated Parmesan cheese
  ¼ cup grated Provolone cheese
  ¼ cup light cream or half and half
  Brown sugar

      The Recipe

Cut squash in half lengthwise.  Clean out seeds and discard.  Please squash in glass baking pan, cut side up and pour ¼ cup water in bottom of pan.  Cover with plastic wrap and microwave 12 minutes or until tender.  Let rest 5 minutes.
While squash is cooking, in a small bowl, mash together butter and tomato paste.  Mix in two cheeses and cream.
Preheat oven to broil.  With a fork, ‘comb’ out the insides of the squash to ‘make’ the spaghetti (keeping it in the shell).  Divide cheese mixture between two squash halves and gently stir in.  Sprinkle tops with brown sugar.
Broil just a few minutes, or until cheese is bubbly and brown sugar is melted and crusty.  The creamy, cheesy mixture with the slightly sweet top is simply delicious.  Serves two.
Note:  This could be a meal in itself – it’s quite filling – but if you wanted to add a small green salad with tomatoes, that would be just fine.



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Copyright © by Robin Benzle. All Rights Reserved