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