| 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 <placel@worldnet.att.net>
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”