Italian-style Spaghetti Squash Recipe

Italian-style Spaghetti Squash Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
6 lbs: Spaghetti squash,
Vegetable cooking spray,
1 lbs: Eggplant, peeled/cut into 1/2" cubes
1 small: Onion, chopped
2 large: Cloves garlic, minced
28 ounce: Tomatoes, undrained and coarsely chopped
6 ounce: Tomato paste,
1 tsp: Dried Italian seasoning,
1/2 tsp: Dried whole basil,
1/2 tsp: Pepper,
1/4 cup: Grated Parmesan cheese,

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


Source from luhu.jp