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Name: Stuffed Spaghetti Squash
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Dried shiitake mushrooms; 1 c Bread crumbs; 2 ts Basil; 1/2 c Water; 3 Garlic; 1 ts Rosemary; crushed; 1 c Fresh mushrooms; chopped; 1 ds Balsamic vinegar; or red; 1 c Sun-dried tomatoes; not oil; 1 Jerusalem artichoke; peeled; 1 ts Oregano; 1 lg Spaghetti squash

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INGREDIENTS

1/2 c Dried shiitake mushrooms
1 c Bread crumbs
2 ts Basil
1/2 c Water
3 Garlic
1 ts Rosemary; crushed
1 c Fresh mushrooms; chopped
1 ds Balsamic vinegar; or red
1 c Sun-dried tomatoes; not oil
1 Jerusalem artichoke; peeled
1 ts Oregano
1 lg Spaghetti squash

Servings

INSTRUCTIONS

Preheat the oven to 350 F. Halve the squash and scoop out the insides. Place cut-side down in a baking pan and bake for about 20 minutes, or until it begins to get soft. Soak the dried tomatoes and mushrooms separately in hot water. Throw the garlic into a food processor while the machine is running. Process until the garlic is completely chopped. Throw in the stale bread and process until you have large crumbs. Empty into a medium mixing bowl. Add the fresh mushrooms, artichoke and herbs to the bowl. When the dried tomatoes and mushrooms have softened, chop and add to the bowl. Turn the squash halves over and fill. Add water to the filling to keep the squash from getting too dry. Bake another 10 minutes. Serve hot. Tanyas Notes: 1) I served the squash as halves. You may also scoop the squash out and serve it like pasta in a large bowl, mixed with the filling. 2) The filling would also be good if it were lightly sauteed in the balsamic vinegar and water before adding it to the squash. 3) Any mild-flavored squash would be just as good, such as zucchini. I also have a fondness for adding pumpkin puree to my spaghetti sauce, which leads me to believe that even the very flavorful winter squashs may make good containers for this filling. Recipe by: theikkinen@marvin.ag.uidaho.edu (Tanya Posted to JEWISH-FOOD digest by Nancy Berry on Apr 30, 1998

NOTES

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Stuffed Spaghetti Squash

1/2 c Dried shiitake mushrooms
1 c Bread crumbs
2 ts Basil
1/2 c Water
3 Garlic
1 ts Rosemary; crushed
1 c Fresh mushrooms; chopped
1 ds Balsamic vinegar; or red
1 c Sun-dried tomatoes; not oil
1 Jerusalem artichoke; peeled
1 ts Oregano
1 lg Spaghetti squash

Preheat the oven to 350 F. Halve the squash and scoop out the insides.  Place cut-side down in a baking pan and bake for about 20 minutes, or until  it begins to get soft. Soak the dried tomatoes and mushrooms separately in  hot water. Throw the garlic into a food processor while the machine is  running. Process until the garlic is completely chopped. Throw in the stale  bread and process until you have large crumbs. Empty into a medium mixing  bowl. Add the fresh mushrooms, artichoke and herbs to the bowl. When the  dried tomatoes and mushrooms have softened, chop and add to the bowl. Turn  the squash halves over and fill. Add water to the filling to keep the  squash from getting too dry. Bake another 10 minutes. Serve hot. Tanyas  Notes: 1) I served the squash as halves. You may also scoop the squash out  and serve it like pasta in a large bowl, mixed with the filling. 2) The  filling would also be good if it were lightly sauteed in the balsamic  vinegar and water before adding it to the squash. 3) Any mild-flavored  squash would be just as good, such as zucchini. I also have a fondness for  adding pumpkin puree to my spaghetti sauce, which leads me to believe that  even the very flavorful winter squashs may make good containers for this  filling.    Recipe by: theikkinen@marvin.ag.uidaho.edu (Tanya    Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr  30, 1998

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Nutrition

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Serving Size: 1 Serving (563g)
Recipe Makes: 4 Servings

Calories: 912
Calories from Fat: 121 (13%)

Amt Per Serving		% DV

	Total Fat 13.4g	18 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 5.6g
Cholesterol 2.1mg		1 %
Sodium 3751.9mg		129 %
Potassium 859.9mg		23 %
Total Carbohydrate 167.9g		49 %
	Dietary Fiber 10.4g	42 %
	Sugars, other 157.5g
Protein 32g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 912

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