Spaghetti squash primavera

4 Servings

Ingredients

Quantity Ingredient
1 Spaghetti; (3 lbs) squash
3 tablespoons Olive oil; divided use
2 Garlic clove; minced
½ cup Mushrooms; sliced
2 larges Tomatoes; coarsely chopped
2 teaspoons Dried oregano
2 tablespoons Olives; chopped
2 tablespoons Pine nuts
1 teaspoon Salt
½ teaspoon Pepper
1 cup Romano cheese; shredded

Directions

WILSON BWVB02B

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. >From "365 Ways to Cook Vegetarian" by Kitty Morse; Harper Collins Publishers.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 30, 1998

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