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Sweet 'N Creamy Bites

Sweet 'N Creamy Bites  recipe
photo by:kraft
55 min
55 min
2 doz. or 12 servings, 2 topped crackers each

What You Need

medium  spaghetti squash (2 lb.)
can   (8 oz.) pineapple tidbits, drained
cup  sugar
Tbsp.  grated fresh gingerroot
tsp.  ground nutmeg
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
 RITZ Crackers

Make It

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.

Kraft Kitchens Tips

Creative Leftovers
Use remaining squash mixture as a spread on bread slices or as a glaze for cooked pork.
Food Facts
This preserve is a traditional South American favorite. In Colombia it is called vitoria, while in Bolivia it is known as lacayote.
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