it keeps fine, and along with the sauce, i like it with butter splenda and
cinnamon or nutmeg for dessert, Lee
"W. Baker" > wrote in message
...
> Jacquie > wrote:
>
> : "Cheri" > wrote in message
> : ...
> : > This from Kraft Kitchens September:
> : >
> : > What You Need
> : >
> : > 1 large Spaghetti squash (3 lb.)
> : > 2 Tbsp. Grated Parmesan Cheese
> : > 1/2 cup Shredded Mozzarella Cheese
> : > 2 Plum tomatoes, finely chopped
> : > 1/4 cup chopped fresh parsley
> : >
> : > Make It
> : >
> : > PIERCE squash several times with fork or sharp knife to allow steam to
> : > escape. Microwave on HIGH 10 min. or just until squash is softened,
> : > turning after 5 min. Let stand 5 min.
> : >
> : > CUT squash in half; remove and discard seeds. Use fork to scrape
> insides
> : > of squash to form strands; place in large bowl. Add remaining
> ingredients;
> : > toss lightly with fork. Spoon into 1 squash shell; discard remaining
> : > shell.
> : >
> : > MICROWAVE 2 min. or until heated through.
> : >
> : > Kraft Kitchens TipsMake Ahead
> : >
> : > Microwave squash and pull into strands as directed; place in
> microwaveable
> : > bowl. Refrigerate up to 2 days. When ready to serve, microwave on HIGH
> 3
> : > to 5 min. or until heated through.
> : >
> : I love Spaghetti Squash. I usually just put a Spaghetti meat sauce on
> : it...going to try this one though...sounds so fresh and yummy...and easy
>
> : Thanks Cheri .
>
> I love it with a spicly tomato sauce adn lots of parmigian cheese! Eaasy
> winter meal.
>
> Syd and I usually split a squash. Now tht I am alone I woudl gues tht I
> should cook only half at a time as I don't think it would be great the
> second day. Any thoughts on that?
>
> Wendy