Spaghetti squash primavera
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Spaghetti; (3 lbs) squash | |
| 3 | tablespoons | Olive oil; divided use |
| 2 | Garlic clove; minced | |
| ½ | cup | Mushrooms; sliced |
| 2 | larges | Tomatoes; coarsely chopped |
| 2 | teaspoons | Dried oregano |
| 2 | tablespoons | Olives; chopped |
| 2 | tablespoons | Pine nuts |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | cup | Romano cheese; shredded |
Directions
WILSON BWVB02B
Preheat oven to 375`F. Place spaghetti squash on a baing sheet. With point of a knife poke several holes in squash. Bake until tender to center when pierced with a knife, 55 to 60 minutes.
Cut squash open and let stand until cool enough to handle. Meanwhile, in a large frying pan, heat 2 tbsp. olive oil over medium heat. Add garlic and mushrooms and cook until mushrooms turn limp, 2 to 3 minutes. Add tomatoes, oregano, olives, pine nuts, salt and pepper. Cook, stirring occasionally, until most of liquid evaporates, 3 to 4 minutes. Set aside. When squash is cook, discard seeds. With a fork, scoop out squash strands onto serving platter. Toss with remaining tablespoon of olive. Reheat sauce if necessary, and pour over squash. Sprinkle cheese on top. Serve hot. >From "365 Ways to Cook Vegetarian" by Kitty Morse; Harper Collins Publishers.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 30, 1998