| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Italian | Vegetables | 6 | Servings |
INGREDIENTS
| 6 | lb | Spaghetti squash |
| Vegetable cooking spray | ||
| 1 | lb | Eggplant; peeled/cut into 1/2" cubes |
| 1 | sm | Onion; chopped |
| 2 | lg | Cloves garlic; minced |
| 28 | oz | Tomatoes; undrained and coarsely chopped |
| 6 | oz | Tomato paste |
| 1 | ts | Dried Italian seasoning |
| 1/2 | ts | Dried whole basil |
| 1/2 | ts | Pepper |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
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 Date: Sat, 26 Oct 1996 23:56:37 +0000 From: Linda Place <[email protected]>
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