| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Main dish, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Spaghetti; (3 lbs) squash | |
| 3 | tb | Olive oil; divided use |
| 2 | Garlic clove; minced | |
| 1/2 | c | Mushrooms; sliced |
| 2 | lg | Tomatoes; coarsely chopped |
| 2 | ts | Dried oregano |
| 2 | tb | Olives; chopped |
| 2 | tb | Pine nuts |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | c | Romano cheese; shredded |
INSTRUCTIONS
WILSON BWVB02B Preheat oven to 375`F. Place spaghetti squash on a baing sheet. With point of a knife poke several holes in squash. Bake until tender to center when pierced with a knife, 55 to 60 minutes. Cut squash open and let stand until cool enough to handle. Meanwhile, in a large frying pan, heat 2 tbsp. olive oil over medium heat. Add garlic and mushrooms and cook until mushrooms turn limp, 2 to 3 minutes. Add tomatoes, oregano, olives, pine nuts, salt and pepper. Cook, stirring occasionally, until most of liquid evaporates, 3 to 4 minutes. Set aside. When squash is cook, discard seeds. With a fork, scoop out squash strands onto serving platter. Toss with remaining tablespoon of olive. Reheat sauce if necessary, and pour over squash. Sprinkle cheese on top. Serve hot. >From "365 Ways to Cook Vegetarian" by Kitty Morse; Harper Collins Publishers. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998
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