| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Spaghetti squash |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Cloves garlic, finely chopped |
| 1 |
cn |
(28 oz) tomatoes, drained and chopped |
| 2 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
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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