| 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
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