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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Before I knew the difference between a butternut squash and spaghetti squash, I bought the former by accident and discovered the taste was much better than spaghetti squash in this recipe. There is less clean-up involved too. I think the original recipe was based off one I found in The New Basics cookbook. Ingredients:
1 large butternut squash (aka pumpkin squash) |
1 garlic clove, minced |
1 teaspoon olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tomatoes, chopped |
1 1/2 cups part-skim mozzarella cheese, shredded |
1/4 cup parmesan cheese |
4 -5 scallions, sliced |
Directions:
1. Preheat oven to 400 degrees.
2. Cut squash in half, scoop out seeds, peel and cut into 1-inch cubes. (Received a suggestion from a more experienced chef here on 'zaar, peeling will be easier if squash is cut into smaller chunks first.).
3. Toss with garlic and olive oil and pour mixture into 2 quart baking dish.
4. Bake, uncovered, for 30 minutes, stirring twice. Meanwhile, chop tomatoes.
5. Remove baking dish from oven, add salt and pepper and mash the squash up a bit with the back of a spoon. In the following order, top with tomatoes, mozzarella cheese, parmesan and scallions.
6. Return to oven and bake, uncovered, for 30 more minutes or until hot and bubbly and cheese has melted.
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