Spaghetti Squash
Source of Recipe
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List of Ingredients
1 spaghetti Squash (3 to 3 1/2 lbs.)
Sauce:
3 T. extra virgin olive oil
1 med. sized onion, cut into 1/4" dice
1 each red and yellow bell pepper, seeded and cut into 1/4" strips
1 T. minced garlic
2 t. dried oregano
1 can (29 oz.) Italian plum tomatoes, chopped, with juices
1 T. tomato paste
1 t. sugar
salt and pepper, to taste
2 T. chopped flat leaf parsley, for garnish
Recipe
1. Halve squash lengthwise; discard seeds. Cook, cut side down,
in a steamer basket in 2" of water until tender, about 30 min.
(Depending on size, you may do this in two batches.) Let cool.
2. Meanwhile, prepare the sauce: Place the oil in a pot over low
heat. Add onion and peppers; cook, stirring, until softened,
about 15 min. Add garlic and oregano; cook 3 min. Add
tomatoes, paste, sugar, salt and pepper. Bring to a boil, reduce
heat and simmer for 15 min.
3. Using a fork, pull out the flesh of the squash (it will form
spaghetti like strands) and place in a large bowl; top with the
sauce. Sprinkle with parsley and serve immediately. Makes 4
servings.
Can top with sauce, cheese, or butter.
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