Cheesy Spaghetti Squash

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From: donnam@palomar.SanDiego.NCR.COM (Donna Mitchell)
     
1 spaghetti squash, about 4 lbs.          2 T butter
1/4 C minced onion                      1/4 C diced red pepper
1/4 C diced green pepper                1/2 tsp oregano
1/4 tsp marjoram                        1/4 tsp basil
1/4 tsp minced garlic                       Salt, pepper
  2 C chredded Jack Cheese                1 can (2 1/4 oz) sliced black olives
                                        
     
Pierce  squash  with fork several places. place on baking sheet and bake at
350  for  45 mintues.  Turn and bake 45 mintues longer or until shell gives
to pressure.  When cool enough to handle, cut squash in half. Scoop out and
discard seeds. Remove strand with fork.

Melt  butter  in  skillet. Saute onion, green and red peppers until tender.
Add  squash  strands,  oregano, basil, marjoram, garlic, salt and pepper to
taste,  cheese and olives.  Toss until cheese is evenly distributed.  Place
in  1  1/2 quart casserole and return to oven until cheese is melted, about
10 minutes. Make 6 servings
     
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Confetti Spaghetti Squash          
     
1 medium Spaghetti squash (3 lb)        1/4 C Chicken Broth
  1 T olive oil                           1 tsp wine vinegar
1/2 C diced green pepper                1/2 C diced sweet red pepper
1/4 C diced onion                       1/4 C minced fresh parsley
1/4 tsp ground cumin                      1 small glove garlic, minced
                                        
     
Cook squash according to microwave directions.  Split crosswise. Remove and
discard  seeds.  With  a  fork, scoop strands into a bowl. Toss to separate
strands.

Combine  stock,  oil,  vinegar,  green  pepper, red pepper, onion, parsley,
cumin and garlic.

Either  cover  and  microwave on high for 2 minutes, or saute until tender.
     
Add  squash  and  toss, evenly distributing colors.  Cover and microwave on
high for 2 minutes.

Serve   pipping   hot,   or   refrigerate  for  2  hours  and  serve  cold.

Serves 4 to 6.
     
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Spaghetti Squash with Ham and Peas 
     
1 Spaghetti squash, about 4 lbs.        1/3 C butter
  1 tsp minced garlic                     8 oz cooked ham, cut in thin strips
  2 C cooked fresh green peas           1/4 C grated Parmesan cheese
3/4 C half-and-half                       2 T chopped parsley
1/2 tsp pepper                          1/2 tsp salt
                                        
     
Cook  squash.  When  cool enough to handle, cut in half lengthwise.  Remove
seeds. Fork strands into a bowl.  Reserve shells.

In a large sauce pan melt butter under low heat. Add garlic and cook 1 to 2
mintues  until  garlic  is slightly golden.  Increase heat; stir in ham and
peas  and  cook  1 minutes.  Stir in remaining ingredients. heat thoroughly
but  do  not  boil.  Add spaghetti squash strands and toss to coat strands.
Spoon into shells and serve.

Makes 4 servings.
     
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Spaghetti Squash Pie               
     
  1 unbaked 9-inch pie shell              1 large spaghetti squash, 2 lbs
  3 slightly beaten eggs                  1 C sugar
1/4 C butter, melted                      1 T lemon juice
  1 tsp vanilla                         
                                        
     
Do  not  prick  pie  shell.   Line shell with foil.  Bake at 450 oven for 5
minutes;   remove   foil.  Bake  5  minutes  more;  set  pie  shell  aside.

Cut  squash  in  half  lengthwise. Cooked covered, in boiling salt water 20
minutes  or  until  tender;  drain.  Using 2 forks, scoop squash from shell
(should  be  about 3 cups).  In a large mixing bowl stir together the eggs,
sugar, butter, lemon juice, and vanilla.  Stir in squash. Turn mixture into
pie  shell.   Sprinkle  lightly with nutmeg.  Bake at 350 oven for 40 to 45
minutes  or  till  a knife inserted in center comes out clean.  Cool pie on
wire  rack.  Serve  topped  with  whipped  cream.   Store  pie  covered  in
refrigerator.

Serves 8.
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