| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Soup |
8 |
Servings |
INGREDIENTS
|
|
Spaghetti squash |
|
|
Tomatoes |
|
|
Carrots |
|
|
Peppers (red; yellow and orange) (any color; I just happen not to like green) |
|
|
Green beans |
|
|
Yellow squash |
|
|
Zucchini |
|
|
Roasted garlic (i use about 3 heads) |
|
|
Salsa (at least a 16 oz. jar) |
|
|
Hot sauce (optional) |
INSTRUCTIONS
Date: Tue, 27 Feb 1996 16:03:52 -0500 (EST)
From: DEBBI KARBOFSKY SCOLNICK <SCOLNICKD@flp.lib.pa.us>
bake spaghetti squash (350 degrees F for 1 hour). while squash is cooking,
fill a 6 qt. pot with 2 qts. peeled and chopped tomatoes, some of the
garlic and a handful of basil. while tomatoes are cooking down, chop the
rest of the veggies, including more garlic (you can never have enough
garlic) and put into the pot. after about 15 minutes put in the salsa. when
spaghetti squash is done, put it in with veggie mixture and stir. cook for
another 10 minutes.
amounts for veggies can vary depending on what's fresh in produce aisles.
serving suggestion: great as a main dish with some melted fat-free cheese
on top or as a side dish with some baked yams or winter squash.
FATFREE DIGEST V96 #57
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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