Servings: 5-7

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Spaghetti Squash with Green Beans


1 (3-to 4-pound) Frieda’s Spaghetti Squash cut into halves lengthwise
1 7-ounce can Mexican-style corn, drained
½ cup (1 stick) butter or margarine, melted
½ cup fine dry breadcrumbs
4 eggs, lightly beaten
1 cup evaporated milk
8 ounce Monterey Jack cheese, shredded
Salt and pepper to taste
French-style green beans, cooked and buttered


Place the squash halves, cut side down, in a large baking dish with about 1/4 inch of water. Bake at 375 degrees for 30 to 40 minutes or until tender. Let the squash cool. Scrape out the seeds. Scrape the interior of the squash and it will separate into spaghetti-like strands. Measure about 4 cups squash.

Combine the squash, corn, butter, breadcrumbs, eggs, evaporated milk, cheese, and salt and pepper to taste. Mix lightly but thoroughly. Pour into a well-greased 8-cup ring mold and place in a larger pan. Add about 1-inch of hot water to the larger pan. Bake at 350 degrees for 40 to 45 minutes. Cool slightly before unmolding. Unmold onto platter and place cooked green beans in center of mold.

Note: You may cook the squash in a microwave oven if you prefer. Pierce the squash in several places with a fork. Place the squash halves, cut side down, in a microwaveable dish with about 1/4 inch water. Cover loosely and microwave on high for about 20 minutes or until tender, rotating after 10 minutes.