Campfire Spinach Dip In Spaghetti Squash Food

CAMPFIRE SPINACH DIP IN SPAGHETTI SQUASH

Steps:

• Preheat oven to 500 degrees F.
• Cut the squash lengthwise, deseed.
• In a medium sized bowl, mix all dip ingredients together.
• Fill the inside of the squash with dip mixture to slightly heaping.
• Wrap in parchment paper and then in foil to secure the base, dome over with foil to cook.
• Cook on the campfire over well stoked flame (not touching the package underneath), on the barbecue at medium heat or in the oven at 500 degrees for approximately 1 hour or until a fork can poke into the outer pulp and easily separate the squash from the peel.
• Remove from heat and remove top foil to scrape the squash from the peel using a fork; mix squash with the dip before serving. with a fork for scooping.
• Serve with sweet potato chips and enjoy.

CHEESY ROASTED GARLIC SPAGHETTI SQUASH WITH SPINACH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drizzle olive oil over the cut side of the spaghetti squash. Season with salt and black pepper. Place cut-side down on a baking sheet. Place unpeeled garlic on a piece of aluminum foil. Drizzle with olive oil. Wrap aluminum foil around garlic, and place onto baking sheet next to the squash.
• Bake in the preheated oven until squash is tender and easily pierced with a fork, 40 to 45 minutes. Allow squash and garlic to rest until cool enough to handle. Leave the oven on.
• Peel garlic and squeeze cloves into a large bowl. Smash with a fork until smooth. Add 1 tablespoon olive oil, onion powder, basil, oregano, and parsley. Mix into a paste.
• Use a fork to scrape out spaghetti squash strands into the bowl, reserving the shells. Toss spaghetti squash strands with the garlic paste until thoroughly coated. Mix in spinach, 1/4 cup mozzarella cheese, and 1/4 cup Parmesan cheese; toss to combine. Season with salt and pepper.
• Fill each reserved spaghetti squash shell evenly with the filling. Sprinkle remaining mozzarella and Parmesan over the top. Return the filled shells to the baking sheet.
• Bake until cheeses melt, 7 to 10 minutes. Turn on broiler and broil until cheeses begin to brown and bubble, 3 to 5 minutes. Serve immediately.

CAMPFIRE FOIL BAKED SPAGHETTI SQUASH

Steps:

• Poke holes in squash with knife or tines of fork on the top and sides to make steam vents.
• Wrap squash in heavy duty foil. Make the fold on the top. Turn the squash over on top of another piece of foil. Bring up the edges and make another fold. There will be a fold on top and bottom.
• Place on a grate on the campfire over coals if possible.
• Turn the squash from time to time.
• Cook about 20 minutes. Take off the grate. Let set 10 minutes.
• Carefully unwrap. Cut down the middle lengthwise. Take out seeds. Take a fork and scrape and loosen the squash from both halves. Place in pie plates so the squash doesn't tip over.
• Season with salt and pepper and margarine or Butter Buds.
• Serve with tomato sauce if desired.