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Spaghetti Squash Pudding

Serves 8

1 large spaghetti squash (2 lbs)
3 slightly beaten eggs
3/4 - 1 C Sugar
1/4 C margarine
1 Tbsp lemon juice
1 Tsp vanilla
Cooking Spray
Cinnamon Sugar
Nutmeg

Preheat oven to 350 degrees.

Cut spaghetti squash in half, removing stem. Steam in large pot on steamer rack til tender, about 20-30 minutes. Remove from pot and col slightly.

In a large bowl, mix eggs, sugar, margarine, lemon juice, and vanilla. Using a fork, scoop squash into mixture, drawing fork lengthwise across fibers and discard shell. Mix and pour into quiche dish, pie plate or other suitable baking dish/pan. Sprinkle with cinnamon sugar and nutmeg.

Bake 40 minutes or until slightly browned and a knife inserted in center comes out clean.