Italian-style spaghetti squash

Yield: 6 Servings

Measure Ingredient
6 pounds Spaghetti squash
\N \N 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
½ teaspoon Pepper
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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