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Italian-style spaghetti squash
Artist: _
Categories: Italian, Pastas & Noodles, Squash, Vegetables, Western European
Yield: 6
Rating: 0
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Ingredients:
6 lbsSpaghetti squash
Vegetable cooking spray
1 lbsEggplant, peeled/cut
-into ? cubes
1 smallOnion, chopped
2 largeCloves garlic, minced
28 ozTomatoes, undrained
-and coarsely chopped
6 ozTomato paste
1 tspDried Italian seasoning
1/2 tspDried whole basil
1/2 tspPepper
1/4 cupGrated Parmesan cheese
Procedures:
1Wash squash; pierce several times with a large fork.
2Place squash in a baking pan.
3Bake at 350 °F for 1 hour and 15 minutes or until squash is tender.
4Allow squash to cool; cut squash in half, and remove seeds.
5using a fork, remove spaghetti-like strands; place strands in a 12-inch by 8-inch by 2-inch baking dish, and set aside.
6coat a large skillet with cooking spray; place over medium-low heat until hot.
7add eggplant, onion and garlic to skillet; cover and cook 10 minutes, stirring occasionally.
8Stir in remaining ingredients except parmesan cheese.
9bring to a boil; reduce heat, and simmer, uncovered, 30 minutes.
10Pour sauce over squash strands in baking dish; cover loosely, and bake at 350 °F for 20 minutes or until thoroughly heated.
11sprinkle with parmesan cheese before serving.
12Yield: 6 servings (about 137 calories per serving).
13the columbian, january 16, 1996
 
 
 
 

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