Erbs' Spaghetti Squash

14 ingredients
12 steps

Ingredients

  • 2 Tbsp. butter or margarine
  • 1 1/2 c. sliced fresh mushrooms
  • 1 clove garlic, minced
  • 1 c. zucchini sticks (bite size)
  • 2 green onions, thinly sliced
  • 1 Tbsp. flour
  • 3/4 c. light cream or milk
  • 1/8 tsp. ground black pepper
  • 1/8 tsp. ground red pepper
  • 1/2 c. Ricotta or farmer cheese
  • 1/2 c. shredded Swiss or Monterey Jack cheese
  • 1/2 c. grated Parmesan or Romano cheese
  • 2 Tbsp. white wine (optional)
  • 1/2 (2 lb.) spaghetti squash, cooked

Directions

  1. 1
    In a large skillet, melt butter; add mushrooms and garlic and saute for 3 minutes.
  2. 2
    Add zucchini pieces and onion; saute 3 minutes more.
  3. 3
    Stir in flour until blended; add milk all at once. Cook and stir constantly until mixture bubbles.
  4. 4
    Reduce heat to medium-low and cook 1 minute more.
  5. 5
    Stir in peppers, then add Ricotta cheese.
  6. 6
    Stir until cheese is blended.
  7. 7
    Repeat with Swiss and Parmesan cheeses.
  8. 8
    Stir in wine if desired.
  9. 9
    Cook 2 minutes more.
  10. 10
    Using two forks, shred cooked squash; place on two or three individual plates.
  11. 11
    Spoon sauce over squash.
  12. 12
    Serve immediately. Makes 2 or 3 main dish servings.

Products Matching These Ingredients

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Bramwells American Style Peanut Butter

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