| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegan | Vegetables, Low-cal, Vegan, Jw, Tnt | 4 | Servings |
INGREDIENTS
| 1 | md | Spaghetti squash |
| 1 | cn | Tomato sauce |
| 1 | cn | Mushrooms; including juice |
| 1/2 | ts | Italian seasoning mix |
| 1/4 | ts | Poultry seasoning mix |
| 1/2 | ts | Hot pepper sauce; opt'l |
INSTRUCTIONS
An excellent vegetable side dish that's hardy enough to be a main dish, perhaps with a little grated cheese for protein or served with a bean dish. Serves 8 as a side dish or 4 as a main course depending on the size of the squash. In a saucepan combine the tomato sauce, canned mushrooms including juice and the seasonings. Bring to a boil and gently simmer, uncovered, until reduced by 1/4 and thickened. Cut squash in half and clean out seeds and fibre. Reassemble and micro wave on high for 10-12 min or until insides are cooked tender and easily shredded by a fork. Cook another 2-4 min if necessary. With a fork, scoop out the squash; the flesh should come out in long strands that resemble spaghetti. [Use an oven mitt to hold the squash halves as the skin will be quite hot.] Serve the squash strands topped with the tomato sauce. Jim Weller Posted to MM-Recipes Digest V4 #10 by Jim.Weller@salata.com (Jim Weller) on 99
A Message from our Provider:
“Better to face the truth now, than after death”