| 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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