Wednesday, May 23, 2012

Spaghetti Squash

1 Medium Spaghetti Squash
Salt to Taste
3 Tomatoes, pureed
3 Teaspoon Oil
1/4 Teaspoon Italian Seasoning
1/4 Teaspoon Crushed Red Pepper
2 Clover Garlic
1 Small Onion, or 1/4 Cup Onion, Chopped
1/4 Cup Mixed Vegetables
2 Tablespoon Parmesan Cheese

Pre-heat oven at 375 degrees F. Cut the squash in half length wise. Remove the seeds. Put it in a baking dish, cut side down. Cover the dish with water, just enough to cover the bottom of the dish. Bake for 30 minutes or until the knife can be inserted in the center with just a little force.
Remove from the oven and carefully flip it around so that the cut side is up. Let it cool completely.
In the mean time, heat oil in a pan. Add the onion and garlic. Cook until the onion turns translucent. Now add the vegetables, tomato puree, Italian seasoning and crushed red pepper. Cook for 10 more minutes. Set it aside.

Now with the help of a fork, scrap out the strands "spaghetti" from the core of the squash. Add the tomato sauce to the "spaghetti". Gently mix. Add the cheese. Mix again, and serve hot.

Sorry, I forgot to take a picture at the end, so can't post anything here.

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