Erbs' Spaghetti Squash
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) ⓘ
Instructions
- In a large skillet, melt butter; add mushrooms and garlic and saute for 3 minutes.
- Add zucchini pieces and onion; saute 3 minutes more.
- Stir in flour until blended; add milk all at once. Cook and stir constantly until mixture bubbles.
- Reduce heat to medium-low and cook 1 minute more.
- Stir in peppers, then add Ricotta cheese.
- Stir until cheese is blended.
- Repeat with Swiss and Parmesan cheeses.
- Stir in wine if desired.
- Cook 2 minutes more.
- Using two forks, shred cooked squash; place on two or three individual plates.
- Spoon sauce over squash.
- Serve immediately. Makes 2 or 3 main dish servings.
Nutrition & Diet Analysis (per serving)
726
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).