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| Italian-Style Spaghetti Squash Recipe |
Category: Vegetables
Rating:
N/A
Servings: 6
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Ingredients
6 lb spaghetti squash
1 vegetable cooking spray
1 lb eggplant; peeled/cut into 1/2 cubes
1 small onion; chopped
2 large cloves garlic; minced
28 oz tomatoes; undrained and coarsely ch
6 oz tomato paste
1 teaspoon dried italian seasoning
1/2 teaspoon dried whole basil
1/2 teaspoon pepper
1/4 cup grated parmesan cheese
Cooking Directions:
Wash squash; pierce several times with a large fork. Place squash in a baking pan. Bake at 350 degrees for 1 hour and 15 minutes or until squash is tender. Allow squash to cool; cut squash in half, and remove seeds.
Using a fork, remove spaghetti-like strands; place strands in a 12-inch by 8-inch by 2-inch baking dish, and set aside.
Coat a large skillet with cooking spray; place over medium-low heat until hot.
Add eggplant, onion and garlic to skillet; cover and cook 10 minutes, stirring occasionally. Stir in remaining ingredients except Parmesan cheese.
Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Pour sauce over squash strands in baking dish; cover loosely, and bake at 350 degrees for 20 minutes or until thoroughly heated.
Sprinkle with Parmesan cheese before serving. Yield: 6 servings (about 137 calories per serving).
The Columbian, January 16, 1996 Posted to MM-Recipes Digest V3 #294
vegetables
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