INGREDIENTS

INSTRUCTIONS

Date: Mon, 19 Feb 1996 15:07:29 -0600
From: Jim Trione M2 09-21-95 <jtrione@acr.acfac.rpslmc.edu>
1.  Slice squash down longitudinal axis (lengthwise). Place cut side down
in a baking dish with scant amount of water. Bake 325-350 deg F.
2.  Cook lentils and barley in a large saucepan with adequate water. Boil
only about 10 minutes, leaving contents a tad underdone. Drain, discarding
water. (It will look pretty gunky anyway.)
3.  Replace contents into saucepan, adding tomatoes, splash of wine (to
clean out can), bay leaves, garlic, and spices. Hold off on the mixed
veggies for a few.
4.  Pseudo-dice the tomatoes (with a spoon or something) to manageable
pieces. Allow mixture to cook a few minutes on medium.
5.  After a few minutes (judgement call), add frozen veggie mix -- idea
being to just warm veggies rather than boil to amorphous, tasteless blobs.
6.  By this time, squash has finished in the oven. If not, bump up the
temp.
7.  Carefully remove squash and turn over -- water should be nonexistent in
the baking dish.  USING A FORK (key step), shred lengthwise and squash
becomes the 'pasta substitute'.
:-)  Be really careful, as the squash is very hot !
8.  As all this is happening, the topping should be finishing up.  Serve
hot topping onto steaming hot spaghetti squash and voila': instant meal.
9.  Top with whatever seems appropriate: nutritional yeast, parmesan
ch**se, whatever. (Watch that fat content, though !) This recipe worked out
GREAT !  Only dirtied two pans and the whole affair was finished in 30 mins
!  Gotta love it.  Some folks might complain that the contents were a
little underdone, so feel free to modify times. (I can't abide overcooked
veggies !!)  Plus, I still had the other half of the squash to use for
another night.  :-)
FATFREE DIGEST V96 #50
From the Fatfree Vegetarian recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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