SPAGETTI SQUASH ITALIANO

By JYM

Ingredients
  • 1 LARGE CAN TOMATO SAUCE (NO SUGAR)

  • 1 SMALL CAN TOMATO PASTE

  • 1 CLOVE GARLIC - CRUSHED (OR TO TASTE)

  • 2 TABLESPOONS ITALIAN HERBS

  • 1 LARGE SPAGETTI SQUASH

  • 1 CUP LOW FAT MOZZARELLA CHEESE

  • 1/2 CUP KRAFT 3 CHEESE ITALIAN BLEND

  • 1 TABLESPOON BETTER THAN BOULLION BEEF STOCK OR 1/2 CUP NO SALT BEEF BROTH

  • 1/2 CUP WATER (IF USING BETTER THAN BEEF BASE)

  • OLIVE OIL TO SUIT

  • GARLIC POWDER TO SUIT

Directions
  1. IF USING BETTER THAN BEEF, HEAT WATER AND DISSOLVE BEEF BASE IN HOT WATER

  2. COMBINE TOMATO PASTE, TOMATO SAUCE, GARLIC, HERBS, AND BEEF STOCK WELL AND LET SET TO REST

  3. HEAT OVEN TO 350 DEG.

  4. CUT SQUASH IN HALVES SCRAPE SEEDS OUT AND SPRINKLE WITH GARLIC POWDER AND SOME OLIVE OIL - COOK IN OVEN UNTIL SQASH IS COOKED AND TENDER

  5. SCRAPE AND SEPARATE SQUASH FROM SHELL

  6. PUT SQUASH IN EVEN LAYER IN DEEP 8X8 GLASS BAKING DISH

  7. POUR SAUCE EVENLY OVER SQUASH

  8. SPRINKLE 3 CHEESE PARMASAN MIX OVER SAUCE

  9. SPRINKLE MOZZARELLA CHEESE OVER TOP

  10. PUT DISH IN OVEN AND BAKE APPROX HALF AN HOUR UNTIL HEATED AND CHEESE IS THOUROGHLY MELTED AND SLIGHTY BROWNED ON TOP

  11. ENJOY


Nutritional Facts

Servings
1
DON'T KNOW

lunchdinner