RITZ Spaghetti Squash Brains

Name: RITZ Spaghetti Squash Brains
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 tsp. olive oil; 1 cup spaghetti squash strands; ½ cup shredded low-moisture part-skim mozzarella cheese; 1 Tbsp. shredded Parmesan cheese; 24 RITZ Crackers; ¼ cup sauce; ¼ small red pepper, cut into 24 short thin strips

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 time:

0 min

Total time:

0 min

Servings:

Makes 6 servings, 4 topped crackers each.

Ingredient list

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

Directions

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.