Spaghetti Squash Fish Boats
Source of Recipe
the web
List of Ingredients
1 medium-large spaghetti squash
1/3 cup melted butter
1/2 cup onion, cut 1/4 inch thick
1/2 cup red pepper, cut 1/4 inch thick
2 cups sweet potatoes, diced into 1/4 inch pieces
1 cup mushrooms, cut 1/4 inch thick
2 cups broken fresh of frozen shrimp pieces
1/2 cup water chestnuts, drained and cut into quarters
1 teaspoon fresh basil
1 teaspoon fresh thyme
1 cup sweet and sour sauce
1 teaspoon garlic salt
1/4 teaspoon black pepper
2 cups fish, cut into 1 inch squares
1/2 cup cashew pieces
Root Beer Cranberries:
12 oz. root beer
12 oz. bag fresh or frozen cranberries
1 1/2 cups sugar
1 tablespoon cornstarch
Recipe
Preheat oven to 350 degrees. Cut squash in half lengthwide. Scoop out seeds. Brush insides of squash lightly with butter and roast for 45 minutes at 350 degrees. While squash is roasting, heat remaining butter in large skillet. Add onions, peppers and sweet potatoes. Cook for 4 minutes on medium heat. Add mushrooms, shrimp, water chestnuts, basil, thyme, sweet and sour sauce, garlic salt and pepper. Cook for 10 minutes, stirring well, and bring to a boil. Add fish and cover. Remove from heat and let steep for 5 minutes. Fill squash halves with 1/2 vegetables/shrimp mixture. Place fish evenly over mixture. Top with remaining sauce. Sprinkle cashews evenly on top. Return to over for 10 minutes. Serve with risotto, grits or cornbread.
Root Beer Cranberries:
Place root bear and cranberries in a saucepan and bring to a boil. Simmer for 5 minutes, until liquid becomes clear and shiny. Chill cranberry mixture and serve. This can also be served hot.
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