Spaghetti Squash

[Guest guest]

Hi Everyone,

I just saw this recipe in the Parade Magazine this morning. For

those who love Spaghetti Squash, I know you will like this recipe.

Enjoy,

CariJane

 

 

* Exported from MasterCook *

 

Healthy Spaghetti Squash

 

Recipe By : Parade Magazine - Jan. 30, 2005 issue

Serving Size : 4 Preparation Time :0:20

Categories : Rice Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lg spaghetti squash -- halved lengthwise

 

3 tbsp extra-virgin olive oil

1 med onion -- cut into 1/4- " strip

1 med red and green bell peppers (each) -- seeded

and cut in st

1 tbsp minced garlic

2 tsp dried oregano

1 can Italian plum tomatoes -- chopped, with juices

1 tbsp tomato paste

1 tsp sugar

salt and pepper -- to taste

2 tbsp chopped flat-leaf parsley -- for garnish

 

 

1. Halve the squash length-wise; discard seeds. Cook, cut-side

down, in a steamer basket in 2 inches of water until tender, about 30

minutes. (Depending on size, you may do this in two batches.) Let

cool.

2. Meanwhile, prepare the sauce: Place the oil in a pot over low

heat. Add the onion and peppers; cook, stirring, until softened,

about 15 minutes. Add the garlic and oregano; cook 3 minutes. Add

the tomatoes, paste, sugar, salt and pepper. Bring to a boil, reduce

the heat and simmer for 15 minutes.

3. Using a fork, pull out the flesh of the squash (it will form

spaghetti-like strands) and place in a large bowl; top with the

sauce. Sprinkle with parsley and serve immediately.

 

- - - - - - - - - - - - - - - - - -

 

Suggested Wine: Blush wine

Serving Ideas : Serve with salad and garlic breadsticks.

 

NOTES : When cooked, the inner strands of this healthful squash take

on the texture of spaghetti. Simply top with sauce, cheese or butter.