1 pound spaghetti squash, halved and seeded
6 ounces butter, softened
1 cup chopped fresh parsley
1 cup small anchovy fillets
2 teaspoons white sugar
1 teaspoon salt
2 teaspoons white sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon paprika
1 pound mascarpone cheese, chilled
1/2 cup chopped fresh spinach
1 tablespoon crushed saltine cracker crumbs
Warm the butter in the microwave or oven. Add the spaghetti squash and pulse gently until tender but not mushy.
Combine the butter, parsley, anchovy fillets, sugar, salt, sugar, nutmeg and paprika in a microwave safe bowl. Cover and microwave on high for 1 minute, stirring occasionally.
Pour cream into a large pot. Add spaghetti squash. Sprinkle green cheese over squash and season with saltine cracker crumbs. Cover, turn heat to medium, and cook for 15 minutes.
Uncover and cook for an additional 5 minutes. Remove from heat and allow to cool, stirring occasionally.
This is not a biscuit - it was intended for use as a dividing line between bowls of soup but it was used for storage purposes only and all that spilled into the sink were stinky biscuits.
I used a can of crushed Tomatoes with jalepeno peppers since I didn't have either ingredient and this worked out well. I also used white grape juice because it seemed to be working.
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