The Millstone Times July 2018

FOOD & DINING

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Spaghetti Squash Cheese Bake

This is a creamy and cheesy dish that has a lot of flavor! It can be used as a side dish while entertaining or for the main meal. You can use your fresh squash and thyme from your garden. Ingredients: • 1 spaghetti squash • 1/2 cup reduced-fat sour cream • 1 egg, lightly beaten • 1 tablespoon minced garlic • 1/4 teaspoon dried Italian seasoning • 1/4 teaspoon dried thyme • 1/2 teaspoon salt • 1/4 teaspoon black pepper • 3/4 cup reduced-fat shredded cheddar cheese Directions:

1. Place spaghetti squash in a large pot with an inch of water. Cover and bring to a boil over high heat. Cook 25 to 30 minutes, or until a knife can be inserted into the center. Remove from pot and cool slightly. Cut squash in half lengthwise, remove seeds, and using a fork, scrape out strands of squash. 2. Preheat oven to 400 degrees F. Coat a 1-1/2-quart baking dish with cooking spray. 3. In a large bowl, combine 3 cups squash and remaining ingredients; mix well. Place mixture in baking dish. 4. Bake 35 to 40 minutes or until browned on top and heated through.

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