Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 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