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RITZ Spaghetti Squash Brains

RITZ Spaghetti Squash Brains

When you need a slightly scary appetizer for Halloween, try these fun appetizer bites that resemble brains. Served with pasta sauce for blood, they're also very tasty!

Prep time15 min
Total time15min
ServingsMakes 6 servings, 4 topped crackers each.
  • 2 tsp. olive oil
  • 1 cup baked spaghetti squash strands
  • ½ cup shredded low-moisture part-skim mozzarella cheese
  • 1 Tbsp. shredded Parmesan cheese
  • 24 RITZ Crackers
  • ¼ cup vodka sauce
  • ¼ small red pepper, cut into 24 short thin strips
  • Heat oil in small skillet on medium heat.  Add squash; cook 2 to 3 min. or until heated through, stirring frequently.
  • Add cheeses; mix well.  Cover skillet; remove from heat. Let stand 2 min. or until cheeses are melted.  Meanwhile, heat vodka sauce.
  • Top crackers with vodka sauce.  Use fork to add spaghetti squash to crackers, twirling squash into mounds on tops of crackers.  Add pepper strips to resemble brains as shown in photo.
Recipe Tips
  • How to Bake the Spaghetti Squash
    Heat oven to 400°F. Cut 1 (3/4- to 1-lb.) spaghetti squash in half; remove and discard seeds. Drizzle 2 tsp. oil evenly onto cut sides of squash halves; sprinkle evenly with 1/8 tsp. EACH salt and black pepper. Place squash halves, cut sides down, on foil-covered baking sheet. Bake 45 min. to 1 hour or until squash is tender. Cool 5 min. Use fork to scrape squash from shells into thin strands.  Use 1 cup spaghetti squash strands for this recipe.  Cool, then refrigerate remaining squash for another use.
  • Special Extra
    Add 2 tsp. chopped fresh parsley or fresh basil to squash along with the cheeses.
  • Substitute
    Substitute marinara sauce or pizza sauce for the vodka sauce.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 8g 
   Saturated fat 2.5g 
   Trans fat 0g 
Cholesterol 10mg 
Sodium 220mg 
Carbohydrate 11g 
   Dietary fiber <1g 
   Total sugars 3g 
   Added sugars 1g 
Protein 4g 
Vitamin A2 %DV
Vitamin C2 %DV
Vitamin D0 %DV
Calcium8 %DV
Iron4 %DV
Potassium2 %DV

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