Recipe of the Week: Cord’s Baked Spaghetti Squash

Reader “Cord” kindly sent us this recipe for baked Spaghetti Squash:

Directions

1. Pre-heat oven to 375 F.
2. Wash one or more spaghetti squash.
3. Trim the ends.
4. Cut squash in half, lengthwise.
5. Clean out and discard the seeds
6. Place upside down in pan with 1/2in water
7. Bake on center rack at 375 dregreees F for 40 minute or until tender. (Usually the outside of shell will indent easily.)
   

   While the squash bakes:

8. Cook up ground sausage in a frying pan – enough to top the amount of squash
   We like to spice it up with salt, pepper, onion, green pepper, garlic and tad of hot pepper.
9. Remove squash from oven – flip right side up.  (Be careful not to cut the shell as it will become your bowl.)
10. Briefly fork most of the squash inside loose, to a spaghetti-like consistency.  Do not over-stir it, or it will get mushy.
11. Slather each squash half with 2 tbls of butter
12. Top with sausage.
13. Cover that with a generous amount of your favorite grated or crumbled cheese.
14. Return to 375* oven for about 10 minutes.
15. Broil until the cheese browns to your liking.

SERVING

Serve hot, in the half-squash “bowl” placed on each dinner plate.

STORAGE

Keeps refrigerated for one day, and can be re-heated in a microwave oven.

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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!