Italian-style Spaghetti Squash

There can be few more alarming sights than the sight of what we would be were we left to ourselves, of what we are by nature in and of ourselves. It is a sight which few of us are able to bear for any length of time. That is why such experiences are usually brief, pointed but not prolonged. God shows us enough to make us see our need, to break down any illusions we may have had about ourselves. Like a skilled surgeon His knife work is fast, accurate and clean.

Sinclair Ferguson

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		Onion, chopped
2		Cloves garlic, minced
28	oz	Tomatoes, undrained
		and coarsely chopped
6	oz	Tomato paste
1	t	Dried Italian seasoning
1/2	t	Dried whole basil
1/2	t	Pepper
1/4	c	Grated Parmesan cheese
1		calories per serving)., calories per serving.

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
The Columbian, January 16, 1996 Posted to MM-Recipes Digest V3 #294
Date: Sat, 26 Oct 1996 23:56:37 +0000  From: Linda Place
<placel@worldnet.att.net>

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