Italian-style spaghetti squash

6 Servings

Ingredients

QuantityIngredient
6poundsSpaghetti squash
Vegetable cooking spray
1poundsEggplant; peeled/cut into 1/2\" cubes
1smallOnion; chopped
2largesCloves garlic; minced
28ouncesTomatoes; undrained and coarsely chopped
6ouncesTomato paste
1teaspoonDried Italian seasoning
½teaspoonDried whole basil
½teaspoonPepper
¼cupGrated Parmesan cheese

Directions

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