SPAGHETTI SQUASH & CAJUN SAUCE with MEATBALLS
Nancy J. Patrykus
I want to let you know if you have naver tried it...please do!
It is delicious.
Even tho I put this cajun recipe together, it can also be eaten...with just salt & pepper and the added ingredient of butter (good ole butter) is all it needs!..YUMMY !
Hope you enjoy this dish as much as I did.
- 2-3 lb
- spaghetti squash
- 1= 14-1/2 can(s)
- cajun style....... stewed tomatoes
- 1/4 c
- chopped......... (bell) green pepper
- 3 Tbsp
- 1 large
- clove of garlic.........chopped
- 2 Tbsp
- 1-1/2 Tbsp
- honey............or sugar
prick a few times with large fork.
Put in Micro-wave Tender cooker, with lid on and locked.
Cook...8 minutes per pound.
Wait till yellow stem goes down, for steam to escape. Then open.. Take out and put on a cutting board. Cut in half,remove seeds.
Use a fork to separate the squash spaghetti strings. Set aside.
OR.... Bake or cook the squash with your recipe, the conventional way.
While squash is cooking, prepare the cajun sauce.
Add this to a pan with the canned cajun tomatoes added,
cook on medium to blend the flavors.
Put warm squash on a serving plate, top with the cajun sauce, and meatballs ..if desired.
my two recipes on JAP:
#1..."CORN PONE A SOUTHERN FRIED CORN MEAL RECIPE".
#2..."CRUSTY BREAD over night & NO KNEADING"