Mini Spaghetti Squash Cups
Diabetes Forecast, November/December magazine
1 spaghetti squash (about 3 lbs; save half for another use)
2 Tbsp. olive oil
½ c. finely chopped onion
2 cloves garlic, minced
½ (8-ox.) package cream cheese, cut into ½-inch chunks, softened
1 egg, beaten
½ tsp. poultry seasoning
1/8 tsp. black pepper
½ c. reduced-sugar dried cranberries for garnish
Fill a soup pot with 1 inch of water; place the whole squash in water. Bring to boiling over high heat, cover and cook for 25-30 minutes, or until tender when pierced with a knife. Remove squash, place on a cutting board and allow to cool slightly. Cut squash in half lengthwise; reserve half for a later use. Remove seeds and discard. Using a fork, scrape the flesh of the squash half, shredding it into noodle-like strands. Place strands in a large bowl.
Meanwhile, in a small skillet over medium-low heat, heat the oil until hot. Cook onion and garlic for 3-4 minutes, or until softened, stirring occasionally. Add to squash. Add cream cheese to squash mixture and mix until thoroughly combined. Stir in the egg, poultry seasoning and black pepper.
Preheat the oven to 400°F. Coat two (12-cup) mini muffin tins with cooking spray. Spoon equal amounts of squash mixture into each muffin cup and lightly press 2-3 dried cranberries on top. Bake for 25-30 minutes or until lightly browned. Let cool slightly, 2-3 minutes, then remove from muffin tins and serve immediately.