Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Spaghetti squash; (2 1/2 - 3 lb) |
| 2 tablespoons | Water |
| ½ cup | Chopped red or green sweet pepper |
| ½ cup | Sliced green onions |
| 2 larges | Tomatoes; chopped |
| 2 tablespoons | Snipped parsley |
| ½ \N | Tsp.Dried dillweed |
| 2 teaspoons | Dried basil; crushed |
| 1 tablespoon | Parmesan cheese; grated |
Wash spaghetti squash; halve lengthwise. Scoop out seeds. Place squash halves, cut side down, in a baking dish. Bake in a 350ø F. oven for 30 to 40 minutes or till tender.
Meanwhile, in a medium nonstick skillet heat water. Add sweet pepper and green onions and cook for 2 minutes. Stir in tomatoes, parsley, dill, and basil. Simmer, uncovered, for 5 minutes more or till of desired consistency.
Using two forks, remove stringy pulp from spaghetti squash and place on a serving platter. Spoon tomato mixture over spaghetti squash. Toss to combine. Sprinkle with Parmesan cheese.
Makes 6 servings.
Microwave directions for cooking spaghetti squash: Pierce squash several times with a fork, and place on paper towels in microwave oven. Microwave on high for 15 to 18 minutes or until tender, turning squash every 3 minutes. Let squash stand for 5 minutes; cut in half lengthwise, and discard seeds. Proceed as above.
Nutrition facts per serving: 66 calories, 1 g total fat (0 g saturated fat), 1 mg cholesterol, 52 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Daily Values: 15% vitamin A, 59% vitamin C, 5% calcium, 8% iron.
Source:
LoadRecipe__Astart_html___34879 (August 11999 Fresh From the Garden Recipe) Posted to fatfree digest by Elizabeth Farrell <ohm@...> on Oct 16, 1999, converted by MM_Buster v2.0l.