Spaghetti Squash Primavera
Source of Recipe
"365 Ways to Cook Vegetarian" by Kitty Morse
List of Ingredients
1 Spaghetti (3 lbs) squash
3 tb Olive oil divided use
2 Garlic clove minced
1/2 c Mushrooms sliced
2 lg Tomatoes coarsely chopped
2 ts Dried oregano
2 tb Olives chopped
2 tb Pine nuts
1 t Salt
1/2 ts Pepper
1 c Romano cheese shreddedRecipe
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. Serves 4.
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