SQUASH RING WITH GREEN BEANS1 medium (3-4 pound) spaghetti squash, cut in half lengthwise
1 (7 ounce) can Mexican-style corn, drained
1/2 cup butter or margarine, melted
1/2 cup fine dry bread crumbs
4 eggs, lightly beaten
1 cup evaporated milk
8 ounces Jack cheese, shredded
Salt and pepper, to taste
French-style green beans, cooked and buttered (for serving)
to Cook the squash:
In oven: Place squash halves, cut-side down, in large baking dish with about 1/4-inch of water. Bake 30 to 40 minutes, or until done, at 375 degrees.
Or, microwave: Puncture squash several times with fork to help release steam. Place squash halves, cut-side down, in microwaveable dish with about 1/4-inch water. Cover loosely and microwave on high (100%) for about 20 minutes or until done, rotating about every 10 minutes.
TO PREPARE THE SQUASH:
Preheat oven to 350 degrees F. Well-grease an 8-cup ring mold.
Remove from oven or microwave and let cool. Scrape out seeds. Take 2 forks and scrape out the interior of the squash - it will separate into spaghetti-like strands. Measure 4 cups squash.
Combine squash, corn, butter or margarine, bread crumbs, eggs, evaporated milk, cheese, and salt and pepper, to taste. Mix lightly but thoroughly. Pour into prepared ring mold and place in larger pan with about 1-inch of hot water.
Bake 40-45 minutes at 350 degrees F. Cool slightly.
Unmold onto platter and place cooked green beans in center.
Servings: 5-6
Source:
The Purple Kiwi Cookbook by Karen Caplan
