| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Spaghetti squash |
| 2 |
tb |
Olive oil |
| 2 |
|
Onions; chopped |
| 3 |
|
Cloves garlic; finely chopped |
| 1 |
cn |
(28 oz.) tomatoes; drained |
| 2 |
ts |
Dried basil |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground pepper |
| 1/4 |
c |
Grated parmesan cheese |
INSTRUCTIONS
Preheat oven to 400. Place squash on baking sheet and bake 1 hour, or until
squash is sfot to the touch. Cool for 10 minutes. Meanwhile, in frying
pan,heat oil on medium heat. Add onions and garlic and saute until onions
soften slightly, about 2 minutes. Add tomatoes, basil, oregano,salt &
pepper. Bring to boil, turn heat to low and simmer, covered 30 minutes.
Slice squash in half, and remove seeds. With fork, pull out strands of the
flesh. To serve, place squash strands on plate and top with tomato sauce.
Sprinkle with Parmesan cheese.
Posted to JEWISH-FOOD digest by Annette Linzer <alinzer@CapAccess.org> on
Apr 30, 1998
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”