Ingredients
2 Tablespoons butter
1-1/2 cups sliced fresh mushrooms
1 clove garlic, minced
1 cup zucchini sticks
2 green onions, thinly sliced
1 Tablespoon flour
3/4 cup light cream
1/2 cup ricotta cheese
1/2 cup shredded Swiss OR Monterey Jack cheese
1/2 cup Parmesan cheese
1/2 of a 2 pound spaghetti squash, cooked
Directions
1 In a large skillet melt butter; add mushrooms and garlic.
2 Saute' 3 minutes.
3 Add zucchini pieces and onion; saute' 3 minutes more.
4 Stir in flour until blended; add milk all at once.
5 Cook and stir constantly until mixture bubbles; reduce heat to medium-low and cook 1 minute more.
6 Add ricotta cheese.
7 Stir until cheese is blended; repeat with Swiss and Parmesan cheeses.
8 Using two forks, shred cooked squash; place on 2 or 3 individual plates.
9 Spoon sauce over squash; serve immediately.
MAKES 2 or 3 main-dish servings
2 Tablespoons butter
1-1/2 cups sliced fresh mushrooms
1 clove garlic, minced
1 cup zucchini sticks
2 green onions, thinly sliced
1 Tablespoon flour
3/4 cup light cream
1/2 cup ricotta cheese
1/2 cup shredded Swiss OR Monterey Jack cheese
1/2 cup Parmesan cheese
1/2 of a 2 pound spaghetti squash, cooked
Directions
1 In a large skillet melt butter; add mushrooms and garlic.
2 Saute' 3 minutes.
3 Add zucchini pieces and onion; saute' 3 minutes more.
4 Stir in flour until blended; add milk all at once.
5 Cook and stir constantly until mixture bubbles; reduce heat to medium-low and cook 1 minute more.
6 Add ricotta cheese.
7 Stir until cheese is blended; repeat with Swiss and Parmesan cheeses.
8 Using two forks, shred cooked squash; place on 2 or 3 individual plates.
9 Spoon sauce over squash; serve immediately.
MAKES 2 or 3 main-dish servings