Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCasseroles - Vegetable Spaghetti Squash Italian Casserole
Famous Authors (View All Authors)
Casseroles - Vegetable Spaghetti Squash Italian Casserole Post by :mjbren Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2105

Click below to download : Casseroles - Vegetable Spaghetti Squash Italian Casserole (Format : PDF)

Casseroles - Vegetable Spaghetti Squash Italian Casserole

1 medium spaghetti squash
18 ounces spaghetti sauce
1/2 pound Mozzarrella cheese, thinly sliced
Butter
Parmesan cheese
Paprika


Wash the squash and place in a pot of boiling water.

Boil until the skin loosens and a fork easily pokes into the squash through the skin.

Remove from the pot and cool to handling temperature.

Preheat oven to 300° F.

Remove the skin and use a fork to separate the squash into strings.

Heavily butter a casserole and place a layer of spaghetti squash about l/2 inch thick in the bottom.

Cover with sauce and then a layer of sliced mozzarella cheese.

Place a few pats of butter on each layer.

Repeat layers until the casserole is filled.

Bake for about 30 minutes or until the casserole bubbles.

Remove from the oven and sprinkle the Parmesan cheese over the top.

Return to the oven for 5 minutes.

Just before serving, sprinkle the top with paprika for color and an added touch of flavor.

Serves 8.
If you like this book please share to your friends :
NEXT BOOKS

Casseroles - Vegetable Spaghetti Squash Lasagna Casseroles - Vegetable Spaghetti Squash Lasagna

Casseroles - Vegetable Spaghetti Squash Lasagna
1 large spaghetti squash 1/2 lb. ground beef 1/2 tsp. dried whole basil 1/8 tsp. garlic powder 1 (8 oz.) can tomatoes, undrained 1 (6 oz.) can tomato paste 1 (12 oz.) carton cream-style cottage cheese 1 egg, beaten 1/4 tsp. salt 1/4 tsp. pepper 1/4 cup grated Parmesan cheese 1/2 lb. sliced Mozzarella cheese Preheat oven to 350° F.Wash squash; pierce squash several times with a large fork. Place squash on a jelly roll pan or cookie sheet with 1/2 or 1-inch sides. Bake at 350º F. for 1 hour or until squash is tender. Allow squash to cool; cut
PREVIOUS BOOKS

Casseroles - Vegetable Spaghetti Squash Casserole Recipes By Jeannie Casseroles - Vegetable Spaghetti Squash Casserole Recipes By Jeannie

Casseroles - Vegetable Spaghetti Squash Casserole Recipes By Jeannie
Spaghetti Squash Primavera1 medium spaghetti squash 8 tomatoes, peeled and cut up 1 large onion, chopped 2 teas. basil 2 teas. marjoram 2 cloves garlic, minced or crushed Veggies from garden (your choice of broccoli, zucchini, yellowsquash,green peppers, corn, beans)Preheat oven to 350.Split spaghetti squash in half; scoop out seeds and place cut side down on a greased baking sheet. Bake for 35-45 minutes. Scoop out and drain. Set aside. In a large saucepan simmer tomatoes, onion, and spices until liquid from tomatoes has evaporated (about 2 hours or a little more). Cut up pieces of veggies from garden - broccoli,
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT