1 medium spaghetti squash - halve, clear and bake for 40 minutes at 400F (keep checking it - I no longer have an actual stove and use a baking/convection oven, so it may vary for you - when the edges of the hull get brown, here and there, it's done..I've even microwaved them, but it aint the same, trust me.)
Scrape your hulls, and in a pyrex baking dish - I use my all-purpose round one, mix 6 oz (that's almost 1 c? - it looked like more) of shredded smoked gouda cheese (1 pack of five oz + a bit more) with the squash 'strings' while they are still pretty warm - mix well. The cheese will start to melt.
Add about 1/4 plain soy milk - stir, and it will start to mix and get creamy
Add 1 small can of mushroom 'bits and stems' or chop and saute 4 - 5 good sized ones, chop, then mix in
Bake again for about 30 mins at 350F - et voila!
In the past, I've sprinkled smoked, chopped almonds on top, and put back in the oven to brown them, a little - it adds an interesting crunch - esp nice if the squash is a little 'al dente' - I left them off, this time, as my coworkers are a bit leery about the whole squash thing, to begin with, lol...so, we'll see how it goes..
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1 medium spaghetti squash - halve, clear and bake for 40 minutes at 400F (keep checking it - I no longer have an actual stove and use a baking/convection oven, so it may vary for you - when the edges of the hull get brown, here and there, it's done..I've even microwaved them, but it aint the same, trust me.)
Scrape your hulls, and in a pyrex baking dish - I use my all-purpose round one, mix 6 oz (that's almost 1 c? - it looked like more) of shredded smoked gouda cheese (1 pack of five oz + a bit more) with the squash 'strings' while they are still pretty warm - mix well. The cheese will start to melt.
Add about 1/4 plain soy milk - stir, and it will start to mix and get creamy
Add 1 small can of mushroom 'bits and stems' or chop and saute 4 - 5 good sized ones, chop, then mix in
Bake again for about 30 mins at 350F - et voila!
In the past, I've sprinkled smoked, chopped almonds on top, and put back in the oven to brown them, a little - it adds an interesting crunch - esp nice if the squash is a little 'al dente' - I left them off, this time, as my coworkers are a bit leery about the whole squash thing, to begin with, lol...so, we'll see how it goes..