| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Spaghetti squash |
| 1 |
T |
Olive oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
| 1 |
|
28 oz tomatoes drained |
|
|
and chopped |
| 2 |
t |
Dried basil |
| 1 |
t |
Dried oregano |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Ground pepper |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Preheat oven to 400* Place squash on baking sheet and bake 1 hour, or
until squash is soft to touch. Cool for 10 minutes. Meanwhile, in
frying pan, heat oil on medium heat. Add onions and garlic and saute
until onions soften slightly, about 2 mins. Add tomatoes, basil,
oregano, salt and pepper. Bring to boil, turn heat to low and simmer,
covered 30 mins. Slice squash in half, and remove seeds. With fork,
pull out strands of the flesh. To serve, place squash strands on
plate and top with tomato sauce. Sprinkle with parmesan cheese. Serves
4 [From Lucy Waverman's Seasonal Canadian Cookbook] Posted to Recipe
Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted
by: jmckerr@island.net
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