| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lg | Spaghetti squash; halve l'wise, seed |
| 1 | c | Mushrooms; slice thin |
| 1 | md | Red onion; dice 4 cl garlic; mince |
| 1 | tb | Red miso paste |
| 1 | md | Red pepper; dice |
| 2 | tb | Olive oil |
| 28 | oz | Jar marinara sauce |
| 1 | ds | Honey 2tb fresh herbs; (oregano, rosemary, thyme, basil) |
| 1/4 | c | Parmesan; grate |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A In a large pot, steam squash for 20 minutes or until tender. Drain, then run fork over inside of squash to remove spaghetti-like strangs. Discard remaining squash. While squash is being steamed, saute mushrooms, onions, garlic, miso paste and red pepper in olive oil for 3-4 minutes until veggies are tender. Add sauce, honey and herbs and simmer uncovered, stirring frequently, for 10-15 minutes. Pour sauce over squash and top with cheese. Source: TV Guide. MM Waldine Van Geffen vghc42a. Posted to MC-Recipe Digest V1 #916 by LinFields@aol.com on Nov 19, 1997
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