Stuffed Spaghetti Squash, Stuffed Acorn Squash & Tomato Zucchini Bake 

Stuffed Spaghetti Squash 

  • 2 spaghetti squash each 1-2 lbs.2 8 oz cans tomato sauce 
  • 2 cups zucchini, grated¼ teas garlic powder 
  • 2 cups grated Cheddar cheese¼ cup grated Parmesan cheese 
  • Salt & pepper to taste 

Cut spaghetti squash in half lengthwise and remove the seeds. Place the squash in shallow pan with the cut side down.  Place about 2 inches of water in the pan.  Bring the water to a bowl and then reduce heat to simmer.  Cover pan and simmer for about 20 minutes or until the squash is fork tender.  Preheat oven to 350 degrees F. Remove the spaghetti squash from the shell and save for future use.  (Spaghetti squash can be tossed with butter or served with spaghetti sauce.)  Retain the spaghetti squash shells.  Combine the Cheddar cheese. grated zucchini. tomato sauce, garlic powder and salt & pepper and spoon into the spaghetti squash shells.  Place shells on baking sheet which has been sprayed with cooking spray.  Sprinkle Parmesan cheese over each shell.  Bake in preheated oven for about 20 minutes. 

Stuffed Acorn Squash 

  • 4 acorn squash1 egg 
  • 3 Tbsp. onion, diced2 Tbsp oil 
  • 1/2 cup dry bread crumbs1 slice bread 
  • ¼ cup water3 Tbsp butter or margarine 
  • Salt & pepper to taste1 teas. minced garlic 

Cut the acorn squash in half and remove the seeds.  Place the squash on a microwave safe dish, cut side down, with about ¼ inch of water.  Microwave on high for about 10 minutes or until the squash is just tender.  Preheat oven to 375 degrees F.  Remove squash from shells and mash.  Tear the slice of bread into crumbs.  Add the oil to a skillet and sauté the onion and garlic.  Add the mashed squash to the onion and garlic in the pan and cook for 10 minutes stirring occasionally.  Beat the egg and stir the egg into the squash and onion mixture.  Add the salt and pepper.  Spoon mixture into the acorn squash shells.  Sprinkle with dry bread crumbs and dot with the butter or margarine.  Place shells on baking sheet which has been sprayed with cooking spray.  Bake in preheated oven for approximately 20 minutes. 

Tomato Zucchini Bake 

  • 2 medium zucchinis, sliced thin5 Plum Tomatoes, sliced thin 
  • 1 ½ cups grated Cheddar cheese½ cup grated Parmesan cheese 
  • ½ teas dried oregano½ teas dried basil 
  • 2 cloves garlic, minced¼ cup butter or margarine 
  • ¼ cup minced onion¾ cup bread crumbs 
  • Salt & pepper to taste 

Preheat oven to 375 degrees F.  Spray a 2 1/2 qt. casserole dish with cooking spray.  In a mixing bowl combine the Parmesan and Cheddar cheeses, the oregano, basil, garlic and salt and pepper.  Place a layer of the sliced zucchini in the bottom of the pan and sprinkle with some of the cheese mixture.  Place a layer of tomatoes over the cheese and again sprinkle this layer with cheese.  Keep repeating layers of zucchini, cheese, tomato and cheese.  In a small saucepan melt the butter or margarine over medium heat.  Stir in the onions and the breadcrumbs just until the breadcrumbs have absorbed the butter.  Sprinkle the onion and breadcrumb mixture over the top of the casserole.  Cover casserole loosely with foil and bake in preheated oven for about 25 minutes.  Remove foil and bake for about another 15 minutes until the vegetable are tender and the top is crusty.