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2 pounds
1 tbsp
11/2 cup
1
1 cup
2
1 tbsp
1/2 cup
1/8 tsp
1/2 cup
1/2 cup
2 tbsp |
spaghetti
squash
butter
sliced
mushrooms
clove
garlic, finely chopped
bite sized
zucchini sticks
scallions,
thinly sliced
all
purpose flour
milk
pepper
ricotta
cheese
grated
Swiss cheese
parmesan
cheese |
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Method :
Cut the squash into rings. Place in a large microwave baking dish and cover
with 1/4 cup water. Microwave, covered on high 100% for 8-10 minutes,
rotating the dish a quarter turn every 2 minutes until the squash is
tender. Let stand, covered for 5 minutes. While the squash is standing, put the butter in a
1 quart microwavable bowl. Microwave on high 100% for 30 seconds until
melted. Stir in the mushrooms and garlic. Microwave on high 100% for 1-2 minutes. Add the flour and stir until it is well blended. Stir in the milk.
Microwave on
high 100% for 2-3 minutes, stirring after 90 seconds, until the sauce is thickened and
bubbly. Stir in the pepper. Add the cheese one at a time, stirring well after
each addition. Microwave on high 100% for 1-2 minutes to heat
the sauce through. Shred the cooked squash, using 2 forks, and
discard the seeds and skin. Divide the squash among 4 plates, spoon the sauce
over it and serve immediately.
Serves 4
Spaghetti squash is fun to serve, when you
cut it open, the stringy pulp resembles cooked pasta. Cooked in the
microwave until tender and then topped with a full flavored cheese
sauce, this dish is a robust main course.
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