This is an my original recipe also.
We do like cheese and this can be made vegan using egg replacer and vegan
cheese if desired.
Joan's Spaghetti Squash Delight
1 medium spaghetti squash
1 cup shredded mozzarella cheese
2 eggs
1 cup plain dried crumbs ( or cracker crumbs )
1 tsp dried basil
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
garnish: sour cream, chives and paprika
Piece holes in squash .Cook squash by your favorite method. I cook in micro
for about 15 to 20 minutes or until softened
Slice in half, scoop out and discard seeds and soft pulp.
When warm enough to handle, use fork to scrape off strands of squash and place
in colander to drain.
When well drained, add cheese, eggs, bread crumbs and seasonings and mix well.
Place in a 9 inch square Pyrex or micro safe dish.
Micro 80% 7 to 10 minutes or top appears set and firm.
The squash will be soft to touch . The texture will be like a vegetable
custard.
Cool a bit, carefully score and cut through but use a spatula to lift pieces
out of pan.
Or simply use an ice cream scoop to dish from pan.
Top with sour cream and garnish with chives and paprika.
This also may be baked in a 350F about 20 to 30 minutes till set and browned a
bit,
Either way, we love it
Hope you enjoy the recipe as much as we do.
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