Monday morning means Fun with Food with Phoenix's favorite foodie ..
Jan D'Atri! It's always fun .. and always tasty! Here's the recipe .. and you can
scroll down to watch the video of Beth & Jan live in the studio!
Spaghetti Squash Alfredo
Ingredients (For one half squash)
1/2 medium sized spaghetti squash (Double the recipe if using both halves)
1 cup shredded white cheese like Mozzarella, divided (I used a 4 cheese Italian blend)
1 cup fresh grated parmesan
3-4 cloves fresh garlic, minced
1 cup half and half or heavy cream (plus more if needed)
Pepper
Directions:
Preheat oven to 400 degrees.
Microwave spaghetti squash for 9 minutes in 3 minute intervals to soften. Slice the ends off and stand squash upright. Cut in half down through the center. Scoop out seeds making sure not to scoop out any of the squash. Place squash in a foil lined baking sheet. Make an additional foil cradle and place under the squash for stability.
For each half squash, sprinkle with a little pepper. Spread 1 cup of shredded cheese into the cavity. Sprinkle minced garlic over cheese. Pour half and half over garlic and cheese. Sprinkle remaining half cup of white shredded cheese over top. Finish by spreading 1 cup of parmesan cheese over squash, and sprinkling a little around the rim of the squash. Place in the oven and cook for about 1 hour or until cheese and cream make a rich creamy sauce. If top becomes too brown, cover with tin foil. Serve immediately.
Version #2
Spaghetti Squash filled with Pasta Sauce and Cheese
Ingredients:
1/2 medium sized spaghetti squash (Double the recipe if using both halves)
Olive oil for basting
2 cups shredded white cheese like Mozzarella, divided (I used a 4 cheese Italian blend)
1 1/2 to 2 cups of your favorite homemade or store bought meat sauce or pasta sauce
1/2 cup fresh grated parmesan
Directions:
Preheat oven to 400 degrees.
Microwave spaghetti squash for 9 minutes in 3 minute intervals to soften. Slice the ends off and stand squash upright. Cut in half down through the center. Scoop out seeds making sure not to scoop out any of the squash. Place squash in a foil lined baking sheet. Make an additional foil cradle and place under the squash for stability.
Prepare your favorite homemade or store bought pasta or meat sauce.
Brush squash with olive oil, including the rim. Sprinkle cavity with one cup mozzarella or Italian blend shredded cheese. Spoon 1 1/2 to 2 cups pasta sauce into the cavity. (Depending on the size of the cavity.) Spread remaining cup mozzarella or Italian blend cheese over top of pasta sauce. Top with 1/2 fresh grated parmesan cheese, sprinkling a little around the rim. Place in the oven and cook for about 1 hour or until squash has softened. If top becomes too brown, cover with tin foil. Serve immediately.
If you missed Jan & Beth on the air or on Facebook Live, you can watch the video here!