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Mizithra cheese is combined with the Three Sisters of Iroquois cooking-beans, corn, and squash. A good Parmesan or Romano
cheese may be substituted. And that does not mean the powdered kind. The recipe is listed under The Best of Veggie Life however,
this is from my site and I have NO clue where I got it except to say I don't own and have never saw the book.
SERVES 8
1 small spaghetti squash (about 4 pounds)
2 cups cooked navy beans or other small white beans
1 cup cooked corn
1 red bell pepper, finely chopped
2 tablespoons vegetable margarine or butter
2 tablespoons olive oil
1/2 cup grated mizithra cheese or soy cheese (to make vegan)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
1. Preheat oven to 375°. Pierce squash a few times with a knife, wrap in foil, and bake for 1 hour and 15 minutes.
(When done, outer part of squash should be somewhat tender upon pressing.) Remove from oven and set aside until cool enough
to handle.
2. In a medium sauce pan, combine beans and corn and heat just until hot. (Or heat in microwave.).
3. Cut squash in half lengthwise and remove seeds. Remove flesh by scraping against inside of shell with a fork to
form pasta-like strands. Place in serving dish. Add beans, corn, and bell pepper, and toss to combine.
4. In a small saucepan, melt margarine. (Or melt in microwave.) Stir in olive oil, pour over squash, and toss. Sprinkle
top with cheese, parsley, and basil.
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