Saturday, December 1, 2012

Hoff's German Spaghetti Squash Spaghetti

Hoff's German Spaghetti Squash Spaghetti
Serves: 2 + lunch leftovers
meat-free, dairy-free, egg-free, oil-free, soy-free

  • 1 Spaghetti Squash (size will really determine the number of servings)
  • 2 cups Sauerkraut (rinsed & drained)
  • 1 jar Spaghetti Sauce

  1. Microwave Spaghetti Squash for 1 minute to soften skin
  2. Cut Squash in half and remove seeds using a spoon
  3. Place Squash cut side down in a baking dish and fill dish with enough water to cover the Squash by 1/2"
  4. Bake at 375 degrees for about 40 minutes or until tender
  5. Meanwhile, heat up Sauce & Sauerkraut on the stove
  6. Once, Squash is done, allow to cool & using a fork, scrape the inside to form "spaghetti noodles"
  7. Mix the Squash into the Sauce & enjoy!

My2Cents: Experiment by adding shredded Zucchini or Yellow Squash, Matchstick Carrots or Diced Potatoes.

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