|6 pounds||Spaghetti squash|
|Vegetable cooking spray|
|1 pounds||Eggplant; peeled/cut into 1/2" cubes|
|1 small||Onion; chopped|
|2 larges||Cloves garlic; minced|
|28 ounces||Tomatoes; undrained and coarsely chopped|
|6 ounces||Tomato paste|
|1 teaspoon||Dried Italian seasoning|
|½ teaspoon||Dried whole basil|
|¼ cup||Grated Parmesan cheese|
Wash squash; pierce several times with a large fork. Place squash in a baking pan. Bake at 350 degrees for 1 hour and 15 minutes or until squash is tender. Allow squash to cool; cut squash in half, and remove seeds.
Using a fork, remove spaghetti-like strands; place strands in a 12-inch by 8-inch by 2-inch baking dish, and set aside.
Coat a large skillet with cooking spray; place over medium-low heat until hot.
Add eggplant, onion and garlic to skillet; cover and cook 10 minutes, stirring occasionally. Stir in remaining ingredients except Parmesan cheese.
Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Pour sauce over squash strands in baking dish; cover loosely, and bake at 350 degrees for 20 minutes or until thoroughly heated.
Sprinkle with Parmesan cheese before serving. Yield: 6 servings (about 137 calories per serving).
The Columbian, January 16, 1996
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