MICROWAVE PASTA BOAT INSTRUCTIONS RECIPES

BUTTERNUT SQUASH PIE RECIPE | ALLRECIPES

Butternut Squash Pie Recipe | Allrecipes image

My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!

Provided by blaze

Categories Butternut Squash Recipes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 pies

Number Of Ingredients 14

Ingredients

2 prepared pie crusts
2 ½ cups cooked butternut squash cubes
5 eggs
1 ½ cups brown sugar
1 cup milk
1 cup heavy whipping cream
2 tablespoons all-purpose flour
1 tablespoon butter
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon vanilla extract
¾ teaspoon ground nutmeg
½ teaspoon ground cloves

Steps:

Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.

Nutrition Facts : Calories 272.1 calories, CarbohydrateContent 29.3 g, CholesterolContent 81.6 mg, FatContent 15.7 g, FiberContent 1.9 g, ProteinContent 4.6 g, SaturatedFatContent 6.5 g, SodiumContent 306.5 mg, SugarContent 14.8 g

SPAGHETTI SQUASH SAUSAGE LASAGNA BOAT RECIPE

Spaghetti Squash Sausage Lasagna Boat Recipe image

These easy Spaghetti Squash Lasagna Boats are filled with everything I love on my lasagna – chicken sausage, tomato sauce, ricotta, parmesan, and mozzarella cheese.

Provided by Gina

Categories Dinner

Total Time 90 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 14

Ingredients

3 small to medium spaghetti squash (about 5 cups cooked)
salt and fresh pepper (to taste)
1/3 cup part skim ricotta cheese
2 tbsp grated parmesan cheese
1 tbsp chopped parsley (or basil)
3/4 cup whole milk shredded mozzarella cheese
1 tsp olive oil
1/2 onion (finely chopped)
3 cloves garlic (minced)
14 oz Italian chicken sausage
14 oz 1/2 can crushed tomatoes (I prefer Tuttorosso)
salt and fresh pepper (to taste)
2 tbsp chopped basil
1 bay leaf

Steps:

Preheat oven to 400ºF.
Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. This method is faster but it will be more watery.
While the spaghetti squash cooks, in a small bowl combine the ricotta cheese, 2 tbsp parmesan cheese and parsley.
In a large deep sauté pan, heat oil and add onions and garlic; sauté on medium-low for about 3 to 4 minutes, until soft.
Add the sausage and cook, breaking up into smaller pieces until browned and cooked through.
When cooked, add the crushed tomatoes and adjust salt and pepper to taste. Add the bay leaf and cover, reducing heat to low. Simmer 20 to 30 minutes, then add in fresh basil at the very end.
When spaghetti squash is cooked, let it cool for about 10 minutes keeping the oven on. If you microwaved this, preheat the oven to 400°F.
When the spaghetti squash is cool enough to handle, use a fork to remove flesh, which will come out in spaghetti looking strands reserving the shells.
Drain the squash on a paper towel to soak up any excess liquid, then toss with half of the sauce. Place the spaghetti squash back into the 6 shells and place on a baking sheet.
Top each with remaining sauce, 1 tbsp ricotta cheese mixture, and 2 tbsp mozzarella cheese. Bake in the oven for 20 - 30 minutes or until everything is hot and the cheese is melted.

Nutrition Facts : ServingSize 1 boat, Calories 246 kcal, CarbohydrateContent 17 g, ProteinContent 17 g, FatContent 13 g, CholesterolContent 71 mg, SodiumContent 701 mg, FiberContent 2 g, SugarContent 7 g, SaturatedFatContent 5 g

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