Want an appetizer that will stand out at the party? Try crackers topped with cream cheese and a sweet-spicy blend of pineapple and spaghetti squash.
What You Need
Original recipe yields 12 servings
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
Add To Shopping List
Let's 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.
Use remaining squash mixture as a spread on bread slices or as a glaze for cooked pork.
This preserve is a traditional South American favorite. In Colombia it is called vitoria, while in Bolivia it is known as lacayote.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
2 doz. or 12 servings, 2 topped crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.