I asked my children to help me out with this recipe.They had a lot of fun carving the squash, getting the seeds out, cutting the mushrooms, and mixing all the ingredients together. I think they had more fun preparing the dish than eating it. Fortunately, the spaghetti-like threads made it easier (just because eating spaghetti is fun). Not their favorite dish so far but an easy recipe to make once in a while. The other advantage is that you can "build up" this recipe so that your family will eat all the vegetables they like. Bon Appétit!
- A small spaghetti squash, halved and seeds off
- 1 small onion, minced
- A few mushrooms, washed, sliced
- Green peas
- 2/3 cup Ricotta Cheese
- Salt, pepper to taste
- Olive Oil
My personal comments:
- Add a little bit of water in each half of Spaghetti squash. Cook in the microwave for 15 minutes, until threads start to get off the skin.
- Pre-heat oven to 250 F (120C)
- In the meantime, over medium-heat, saute the onion in olive oil.
- Add the mushrooms and cook until mushrooms are cooked
- Carve the squash and put everything in a mixing bowl
- Add the onions and mushrooms
- Add the green peas
- Add the Ricotta
- Add Salt and pepper to taste
- Put in the oven for 15 minutes (until warm)
- I used part-skim Ricotta cheese
- I used frozen peas, which I always have on hand in the freezer
- You could just reheat the mixture in the microwave to save time; I put it in the oven so that my children could see what they had done.