| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Jewish | Vegetables | 4 | Servings |
INGREDIENTS
| 8 | oz | Orzo; cook; drain, rinse, drain |
| 2 | ts | Ex-virgin olive oil |
| 1 | md | Onion; chop |
| 2 | Cloves Garlic; mince | |
| 1 | ts | Cumin |
| 1/4 | ts | Cinnamon |
| 1/2 | ts | Turmeric |
| 1 | md | Tomato; chop |
| 1 | c | Cooked lentils |
| 1/2 | bn | Parsley; chop |
| 1 | Lemon; juice of | |
| 1 | ts | Kosher salt |
| 2 | Spaghetti squash; halve, seed | |
| 2 | c | Marinara sauce; opt |
INSTRUCTIONS
WALDINE VAN GEFFEN Heat oil in a nonstick skillet over medium heat. Add onions, garlic and spices and cook, stirring occasionally, for 4 minutes or until onions are light brown and soft. Add orzo, tomatoes and lentils; saute for 1 minute or until all ingredients are combined well. Add parsley, lemon juice and salt; remove from heat; set aside. Place squash halves in a micro-safe dish, cut-side down in 1/2" water. Cover lightly with plastic wrap and micro HIGH for 12 to 15 minutes or until nearly tender. Turn squash over, fill cavity with a mound of orzo mixture; lightly cover dish and micro HIGH for 6 to 8 minutes or until heated through. Alternatively, squash can be placed cut-side down in a shallow baking dish with 1/2" water, covered with foil and baked in a 375~ oven for 45 to 50 minutes or until nearly tender. Turn squash over, fill cavity with a mound of orzo mixture, cover dish and bake for 30 minutes until heated through. Meanwhile, place marinara sauce in a pan and cook over medium heat until heated through. Pour about 1/4 c sauce onto each serving. Source: Times-Picayune, NOLA Posted to JEWISH-FOOD digest by Nancy Berry <[email protected]> on Apr 30, 1998
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