| 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 <nlberry@prodigy.net> on Apr
30, 1998
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