Spaghetti Squash Pie
i want an oven, Lee
"Cheri" > wrote in message
...
> This is from Kraft Kitchen for October. It sounds good, and could be
> adjusted as people choose.
>
>
> 1spaghetti squash (3 lb.)
> 1/2 lb. ground beef
> 1 jar (14 oz.) spaghetti sauce
> 1 tsp. Italian seasoning, divided
> 2 Tbsp. flour
> 3 Tbsp. butter, melted
> 3 eggs, beaten
> 1/3 cup KRAFT Grated Parmesan Cheese
> 2 cloves garlic, minced
> 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend
>
> Make It
>
> HEAT oven to 350ºF.
>
> PIERCE squash with fork several times. Microwave on HIGH 15 min. or until
> tender when pierced with knife.
>
> BROWN meat in large skillet; drain. Return to skillet. Stir in spaghetti
> sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5
> to 8 min. or until slightly thickened.
>
> CUT squash in half; remove seeds. Scrape squash into large bowl. Add
> flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly.
> Spoon into 10-inch pie plate sprayed with cooking spray; top with meat
> sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and
> remaining seasoning.
>
> BAKE 30 to 35 min. or until squash mixture is heated through and cheese is
> lightly browned.
>
>
>
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