| 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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