Recipes Included On This Page Spaghetti Squash With Mushrooms And Herbs Spaghetti Squash With Sausage Filling Spicy Chicken Drumsticks Squash Casserole (Mangia!) Squash-Stuffed Crepes w/Orange Glaze Steve's Barbecue Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Spaghetti Squash With Mushrooms And Herbs Recipe By : Gourmet Serving Size : 2 Preparation Time :0:45 Categories : Side Dishes Squash Vegetables Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 spaghetti squash -- ( 2-2 1/2 lbs) 2 tablespoons unsalted butter 1/4 cup onions -- finely chopped 1 cup mushrooms -- thinly sliced 2 tablespoons fresh parsley leaves -- minced 1 tablespoon fresh chives -- minced 1/4 cup Parmesan -- freshly grated Halve the squash lengthwise and reserve half of squash for another use. Wrap the squash half in microwave-safe plastic wrap and microwave it, cut side up, at high power (100%) for 10 to 12 minutes, or until it feels soft when pressed. Let the squash stand for 5 minutes. In a small microwave-safe dish combine the butter, the onion, and the mushroom and microwave the mixture at high power (100%), stirring once, for 5 minutes, or until the mushrooms are tender. Discard the squash seeds, scrape the flesh with a fork into a bowl, and toss it with the mushroom mixture, the parsley, the chives, the Parmesan, and salt and pepper to taste. Can be prepared in 45 minutes or less. Gourmet February 1990 Posted on FareShare 10-98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - NOTES : Makes use of the microwave. * Exported from MasterCook * Spaghetti Squash With Sausage Filling Recipe By : Bon Appetit Serving Size : 4 Preparation Time :0:45 Categories : Side Dishes Squash Vegetables Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 spaghetti squash (about 4 lbs.) -- halved lengthwise, seeded 1 pound bulk pork sausage 1 cup green bell pepper -- chopped 1 cup onion.chopped 2 garlic cloves -- minced 1 1/2 cups purchased marinara sauce 1/2 cup Parmesan cheese -- grated Wrap squash halves in plastic wrap. Cook 1 at a time in microwave on high until tender, about 8 minutes. Pierce plastic to allow steam to escape. Cool. Meanwhile, saut‚ sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce. Using fork, pull out squash strands from shells, leaving shells intact. Mix squash strands into sausage mixture. Season filling to taste with salt and pepper. Spoon filling into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.) Preheat oven to 400øF. Arrange filled squash halves on baking sheet. Sprinkle each with 1/4 cup Parmesan. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve. Serves 4. Bon Appetit September 1998 Too Busy to Cook; LInda Aulicino-Andress, Novi MI Posted on FareShare 10-98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Chicken Drumsticks Recipe By : http://www.diabetes.org/ada/rcptoday.html Serving Size : 2 Preparation Time :0:00 Categories : Chicken Healthwise Main Dishes Volume 1, Oct. '98 Yogurt Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup plain low-fat yogurt 2 tablespoons hot pepper sauce 4 chicken drumsticks -- skinned 1/4 cup bread crumbs In a shallow dish, combine yogurt and hot pepper sauce, mixing well. Add drumsticks, turning to coat, cover, and marinate in the refrigerator for 2 to 4 hours. Remove drumsticks from marinade, dredge in bread crumbs, and place in a baking dish. Bake at 350 degrees for 40 to 50 minutes. Transfer to a serving platter and serve. Serving size: 3 oz Notes: Serve these as an appetizer on a hot summer day. Exchanges: Lean Meat Exchange -- 3, Starch Exchange-- 1/2 Calories -- 204 Calories from Fat -- 51, Total Fat -- 6g Saturated Fat -- 2g Cholesterol -- 76mg, Sodium -- 221mg, Carbohydrate -- 10g, Dietary Fiber -- 1g, Sugars -- 1g, Protein -- 26g Recipe for Friday, 6/12/98 For your next summer party, try a recipe from The Complete Quick & Hearty Diabetic Cookbook, one of our newest publications, featuring dozens of simple, yet elegant, recipes that your friends and family will adore. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). Copyright © 1998 American Diabetes Association MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/18/98 Posted on FareShare 10-98 by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Casserole (Mangia!) Recipe By : Mangia! Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Side Dishes Squash Vegetables Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package frozen squash 1 12 oz. pkg grated cheddar cheese 3 tubes Ritz Crackers 1 onion 1 can cream of mushroom soup salt black pepper Preheat oven to 350F. If using frozen squash: Cook squash according to package directions until soft. Cut up into small pieces and put into large mixing bowl. If using canned squash: Drain squash. Put into large mixing bowl and mash with potato masher. Chop onion and fry in bacon grease in a small skillet until slightly browned. Add to squash mixture. Add cream of mushroom soup and cheese to squash mixture. Crush Ritz crackers and add to squash mixture. Add salt and pepper to taste. Spray baking pan with Pam. Transfer mixture to pan. Bake for 45 minutes or until browned. Converted by MC_Buster and Nancy P. Posted on FareShare 10-98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash-Stuffed Crepes w/Orange Glaze Recipe By : Deeanne's Recipe Files Serving Size : 9 Preparation Time :0:00 Categories : Pancakes/Waffles Side Dishes Squash Vegetables Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Butternut squash -- cubed, steamed 20minutes 1 c Acorn squash -- cubed, steamed about 20 minutes 1 c Spaghetti squash -- peeled, cubed -- steamed 20 minutes 1/2 c Raisins -- soaked in 1 1/2 cups warm water for 20 minutes -- drained 1/2 c Maple syrup 1 tb Fresh parsley -- chopped 3 tb Toasted sesame oil 1/4 c Orange juice 9 Crepes 3 tb Almonds -- chopped Combine the squashes, raisins, honey, and parsley in a medium-size mixing bowl and toss well. In a small mixing bowl, combine the sesame oil and orange juice, mixing well. Divide the squash mixture between the crepes, roll up and drizzle the orange glaze over them. Sprinkle with the chopped almonds and serve. Note: The spaghetti squash must be removed from the skin by gently scooping it out with a spoon. It will separate into spaghetti-like strands. From DEEANNE's recipe files osted on FareShare 10-98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steve's Barbecue Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup ketchup 1/2 tb water 1 tb brown sugar 1 1/2 tsp Worcestershire sauce 1 tsp yellow mustard Mix everything together thoroughly and brush on chicken or turkey with it during the last 10 minutes of cooking. Submitted to Fareshare by Steve Royal <sroyal@rpa.net> - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.