Spaghetti squash (vegan)

1 Servings

Ingredients

Quantity Ingredient
1 Good-sized spaghetti squash
4 To 8 oz sun dried tomatoes soften in a bowl of water for no more than two (2) minutes.
2 To 4 shallots (more or less
To taste); chopped
2 To 4 cloves fresh garlic
(more or less to; chopped
½ Green bell pepper coarsely chopped.
½ Or more of red peppers coarsely chopped
¼ To 1/3 c good olive oil
1 To 3 t balsamic vinegar
2 bunches Fresh basil; (leaves only)
1 teaspoon Cumin
Lemon pepper & oregano to taste

Directions

Recipe by: jrt@... (John Trinterud) From: beck4@...

(Eileen & Bob Holze)

Date: Thu, 23 May 1996 19:39:28 GMT Procedure:

Split squash lengthwise with a heavy knife (careful!!), scrape out and discard seeds. Easiest cooking method is in the microwave, but bake it if you wish. For the microwave, place 'inside up' in rectangular glass dish, add ¼ cup of water in the dish.

Cover with plastic wrap and cook on high for about 10 minutes, or until just 'al dente'. While it's cooking, let's make the 'sauce.' Saute garlic and shallots in olive oil with bell pepper till just tender - don't brown. If you're using fresh red peppers, add these now.

Coarsely chop red peppers (if using canned ones) and tomatoes, add to pan with cumin, lemon pepper and oregano.

Add basil and balsamic vinegar at the last minute, and cook only till the basil just wilts.

Assembly:

To assemble, scrape the squash halves 'across' (as in horizontally) to free the 'spaghetti' - try and keep it fluffy, place in serving dish. We use a large shallow pasta bowl. Pour the sauce over the squash and fold in - serve immediately. Keeps well, rewarm in microwave.

Note: too much bell pepper will overpower the dish Posted to Master Cook Recipes List, Digest #95

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