| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Serves 2, Spaghetti s, *sent |
2 |
servings |
INGREDIENTS
| 1 |
|
Shallot; minced |
| 1 |
|
Piece (1 inch) gingerroot; or less |
| 2 |
ts |
Unsalted butter; or olive oil |
| 1 |
lb |
Canned tomatoes; chopped and drained or fresh tomato concasse |
| 1/4 |
ts |
Nutmeg |
| 1 |
pn |
Sugar |
|
|
Salt and pepper |
| 1 1/4 |
lb |
Spaghetti squash; cored and cooked, strains separated |
INSTRUCTIONS
While squash is cooking, saute the shallot and gingerroot in the butter in
a small skillet for 5 minutes. Add tomatoes to ginger. Add sugar, nutmeg,
salt and pepper. Simmer for 20 minutes.
Serve over strands of spaghetti squash. each 185 cals, 6g fat (26%) Note:
From 25 to 30% of the squash is refuse
Bennet, Bev (1985). Two's Company, A Cookbook for Couples. New York:
Barrons. >Mc mailing from kitpath@earthlink.net 4/22/99
TIP: Partially cook a whole spaghetti squash, fork-pricked, in the
microwave on high until soft enough to cut and core. Rub with spice or herb
and finish cooking in the oven (350F) or on the grill.
Recipe by: Bev Bennet in Two's Company (1985)
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 22,
1999, converted by MM_Buster v2.0l.
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