Healthy Recipes from Peter's Principles
Spaghetti Squash Bake
Ingredients:
1 3-5 pound Spaghetti Squash 1 cup prepared spaghetti sauce
8 ounces fresh mushrooms, sliced
1 16-ounce jar roasted red or yellow peppers, sliced into strips
1/4 cup parmesan cheese, grated
1/4 cup water
Salt and Pepper to taste
Preparation:
- Preheat oven to 425 Degrees
- Cut the spaghetti squash in two, lengthwise. Scrape out seeds and place face down in non-reactive, non-metal baking dish with the water in the bottom of the pan. Cover with plastic wrap, pricked with a few holes to release steam.
- Microwave on high for approximately two minutes per pound; turn; microwave again for two minutes per pound. When done the skin should be slightly soft.
- When cool enough to hold, use a fork to twist out the strands of squash from the shell into a mixing bowl, taking care not to tear the skin of the shell. Reserve shells.
- Combine squash with enough spaghetti sauce to moisten. Fold in mushrooms, and half the roasted peppers. Add salt and pepper to taste.
- Refill the squash shells with the mixture. Arrange the remaining pepper strips across the tops and sprinkle with Parmesan. Return to the microwave for 2 minutes to heat thoroughly. Serve immediately.
- Bake on a baking sheet for about one hour or until very tender. When cool enough to handle, remove skins and blend potatoes, vinegar and cinnamon in a food processor until smooth.
- Transfer your mixture to a bowl. Stir in the sour cream. Season with salt and pepper. Serve with a sprinkle of cinnamon.