Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Spaghetti Squash




Source of Recipe


Jo Gainey


List of Ingredients




1 medium spaghetti squash (about 3 cups after cooking)
1 cup shredded carrot (1 large carrot)
1/2 cup shredded zucchini (1 small zucchini)
3 Tablespoons butter
1 Tablespoon chopped fresh basil leaves
1 Tablespoon chopped fresh oregano leaves
2 Tablespoons minced fresh chives (use scissors)
12 pieces dried red tomato, chopped (use scissors)
1/8 teaspoon ground pepper
sea salt to taste



Recipe



Prepare and cook spaghetti squash in shell. Scrape and pull spaghetti squash
from shell with a fork. Set aside temporarily. Prepare other veggies by
steaming for 5-minutes; or cook in 1-inch of water until tender crisp. Melt
butter in pan, add remaining seasonings; stir to mix well. Add spaghetti
squash and steamed veggies. Cook about two additional minutes, stirring and
tossing. Serve hot.

© recipe copyright rjgainey 2004