Spaghetti Squash Bread Braid Recipes

NUTTY SPAGHETTI SQUASH QUICK BREAD

Steps:

• 1. I used some leftover spaghetti squash from dinner the day before..to prepare the squash do the following: With a sharp knife pierce a small squash 2 or 3 times deep. Microwave for 6 minutes...let set until you can handle it;then cut it open, remove seeds then scrape squash halves with a fork to release the strands.(use only 2 cups)
• 2. Heat oven to 350^ and spray an 8-inch loaf pan then place a piece of wax paper on the bottom and spray that too; set aside.
• 3. Using you mixer combine the eggs, maple syrup and vegetable oil; blend well,1 minute. Stop mixer and add the flour and remaining 6 dry ingredients; turn mixer to low speed and blend lightly.
• 4. Remove bowl from mixer and stir in nuts and squash by hand using a spatula. Pour batter into prepared pan and bake for 55 minutes, or until toothpick test comes out clean.
• 5. Cool on wire rack 10 minutes. Remove from pan and peel off wax paper and cool completely before cutting. This did not cook over the pan, but to be on the safe side, I placed the pan on my small cookie sheet with sides.

SQUASH BRAID

Steps:

• 1. In small bowl, dissolve yeast in water.
• 2. In mixing bowl, combine squash, milk, butter, egg, br. sugar and salt. Mix well. Add yeast mixture and 1 1/2 cups flour; mix well.
• 3. Add enough remaining flour to form a soft dough. Turn onto a floured surface.
• 4. Knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turn once to grease top. Cover, let rise in warm place until doubled, about 1 hour.
• 5. Punch down dough. Divide into thirds, roll each third into 18 inch rope. Place on greased baking sheet. Braid ropes together, pinch ends. Cover, let rise to double. About 30 minutes.
• 6. Combine glaze ingredients and brush over bread.
• 7. Bake in a pre-heated 350 degree oven for 25-30 minutes or until golden. Remove from pan and cool on a wire rack.