| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 1 | servings | |
INGREDIENTS
| 1 | Spaghetti squash; (2 1/2 – 3 lb) | |
| 2 | tb | Water |
| 1/2 | c | Chopped red or green sweet pepper |
| 1/2 | c | Sliced green onions |
| 2 | lg | Tomatoes; chopped |
| 2 | tb | Snipped parsley |
| 1/2 | Tsp.Dried dillweed | |
| 2 | ts | Dried basil; crushed |
| 1 | tb | Parmesan cheese; grated |
INSTRUCTIONS
Wash spaghetti squash; halve lengthwise. Scoop out seeds. Place squash halves, cut side down, in a baking dish. Bake in a 350° F. oven for 30 to 40 minutes or till tender. Meanwhile, in a medium nonstick skillet heat water. Add sweet pepper and green onions and cook for 2 minutes. Stir in tomatoes, parsley, dill, and basil. Simmer, uncovered, for 5 minutes more or till of desired consistency. Using two forks, remove stringy pulp from spaghetti squash and place on a serving platter. Spoon tomato mixture over spaghetti squash. Toss to combine. Sprinkle with Parmesan cheese. Makes 6 servings. Microwave directions for cooking spaghetti squash: Pierce squash several times with a fork, and place on paper towels in microwave oven. Microwave on high for 15 to 18 minutes or until tender, turning squash every 3 minutes. Let squash stand for 5 minutes; cut in half lengthwise, and discard seeds. Proceed as above. Nutrition facts per serving: 66 calories, 1 g total fat (0 g saturated fat), 1 mg cholesterol, 52 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Daily Values: 15% vitamin A, 59% vitamin C, 5% calcium, 8% iron. Source: http://www.bhglive.com/scgi/survival/ViewRecipe/ViewRecipe.cgi?FNC= LoadRecipe__Astart_html___34879 (August 11999 Fresh From the Garden Recipe) Posted to fatfree digest by Elizabeth Farrell <ohm@ohm.org> on Oct 16, 1999, converted by MM_Buster v2.0l.
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