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Categories:Viewed: 52 - Published at: 4 years ago
Ingredients
- 1 medium spaghetti squash (2 lb.)
- 1 can (8 oz.) pineapple tidbits, drained
- 1 cup sugar
- 1 Tbsp. grated fresh gingerroot
- 1 tsp. ground nutmeg
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 24 RITZ Crackers
Method
- Cut squash in half lengthwise; scoop out seeds.
- Place, cut-sides down, in large microwaveable dish; cover.
- Microwave on HIGH 10 min.
- Wrap kitchen towel around one of the squash halves, then squeeze squash.
- If squash gives slightly, it is cooked through.
- Cool squash.
- Use fork to remove strands of squash from each half; set aside.
- Mix pineapple, sugar, gingerroot and nutmeg in medium saucepan.
- Bring to boil on medium heat, stirring frequently.
- Cook until sugar is dissolved, stirring frequently.
- Add squash; mix well.
- Cook an additional 30 min., stirring occasionally.
- Cool.
- Remove 3/4 cup of the squash mixture for immediate use.
- Place remaining squash mixture in resealable container or jar.
- Cover and store in refrigerator to serve another time.
- Spread 1 tsp.
- of the cream cheese onto each cracker; top with 1 tsp.
- of the squash mixture.
