Servings: 2-3

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Spaghetti Squash Superb


2 tablespoons butter or margarine
1 1/2 cups sliced fresh mushrooms
1 clove garlic, minced
1 cup zucchini sticks (bite-sized)
2 green onions, thinly sliced
1 tablespoon Flour
3/4 cup light cream or milk
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper
1/2 cup ricotta or farmer cheese
1/2 cup shredded Swiss or Monterey Jack cheese
1/4 cup grated Parmesan or Romano cheese
2 tablespoons white wine (optional)
1/2 of a 2-pound Frieda’s Spaghetti Squash cooked


In a large skillet melt butter; add mushrooms and garlic and sauté  for  3 minutes. Add zucchini pieces and onion; sauté 3 minutes more. Stir in flour until blended. Add milk all at once. Cook and stir constantly until mixture bubbles; reduce heat to medium-low and cook 1 minute more. Stir in peppers, then add ricotta cheese. Stir until cheese is blended; repeat with Swiss and Parmesan cheeses. Stir in wine if desired; cook 2 minutes more. Using two forks, shred squash; place on two or three individual plates. Spoon sauces over squash; serve immediately.