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.
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- 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
1Wash the squash.
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.
2In a skillet with the butter, green pepper & onion cook a few minutes on medium heat then add garlic, cook a minute or two.
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.