Cheesy Spaghetti Squash
- 1 (3 lb.) spaghetti squash
- 2 Tbs. Kraft Reduced Fat Parmesan Style Grated Topping
- 1/2 C. Kraft 2% Milk Shredded Reduced Fat Mozzarella Cheese
- 2 plum tomatoes, chopped
- 1/4 C. chopped fresh parsley
Pierce squash several times with a fork or sharp knife to allow steam to escape. Microwave on high for about 10 minutes or until soft, turning over after 5 minutes. Let stand 5 minutes. cut squash in half. Remove and discard seeds. Use a fork to scrape the insides of the squash to form strands. Toss squash strands with grated topping, mozzarella cheese, tomatoes and parsley. Spoon squash mixture back into shell. Microwave on high for 2 minutes to heat through.
That yellow spherical squash next to the butternut, acorn, and other winter squashes has a surprise inside. Split open a cooked spaghetti squash (Curcurbita pepo), remove the seeds, and "rake" the insides with a fork and sweet, mild, crunchy strands emerge that look just like spaghetti. In fact, its taste is so mild that spaghetti squash is best treated as if it were a pasta, and a launching pad for recipes from marinara to primavera to carbonara. (One C. of spaghetti squash contains 46 calories.)
How to buy
Look for a squash weighing from 2 to 3 lb. that is an even creamy- to-deep yellow without any green, which would indicate that the vegetable is not yet ripe.
How to store
Keep it at room temperature for as long as several weeks.
How to prepare
It can be cooked whole, without having to cut through the thick rind.
Using a knife or skewer, pierce in 10 or 15 places.
Put the squash in a shallow dish and heat until it is soft.
In a deep saucepan, cover the squash with water, bring to a boil, and continue boiling until tender, 30 to 45 minutes.
Place in shallow pan and bake at 375 degrees F, 30 to 45 minutes.