| 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
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”