Spaghetti squash with asparagus tomato sauce - country li

2 servings

Ingredients

Quantity Ingredient
1 3-lb spaghetti squash
6 Plum tomatoes
2 tablespoons Olive oil
⅔ cup Chopped onion
4 Cloves garlic, finely chopped
1 can (16-oz) whole tomatoes
1 tablespoon Fresh OR
1 teaspoon Dried thyme leaves
1 teaspoon Sugar
½ teaspoon Salt
¾ pounds Asparagus, preferably thin stalks
2 tablespoons Butter, softened
Fresh thyme sprigs (opt.)

Directions

1. Heat oven to 350'F. With long-tined fork, pierce squash to prevent bursting. Place squash in roasting pan and bake 1 hour. Set aside on wire rack until cool enough to handle.

2. Meanwhile, prepare tomato sauce: In quart saucepan, heat 3 inches water to boiling. Score bottoms of plum tomatoes with a small x and drop into water; cook 20 to 30 seconds or until tomato skins begin to split near incision. Remove immediately to bowl of cool water.

3. In large skillet, heat oil over medium heat. Add onion and saute 5 minutes; reduce heat to low and cook 15 minutes longer, stirring occasionally. Add garlic and saute 3 minutes.

4. Drain canned tomatoes, reserving ⅓ C liquid. Coarsely chop canned tomatoes and add to onion mixture with reserved liquid. Stir in thyme, sugar, and ¼ t salt. Peel, seed, and coarsely chop plum tomatoes and add to skillet. Heat mixture just to boiling over medium heat.

Reduce heat to low; cover and cook 10 minutes, stirring occasionally.

5. Trim off bottom ends of asparagus to remove any tough fibrous parts. Cut asparagus spears into 1 -inch pieces and add to tomato mixture. Cook tomato and asparagus mixture, uncovered, 5 to 7 minutes or until asparagus is crisp-tender.

6. Cut warm spaghetti squash in half crosswise on a diagonal; remove and discard seeds from both halves. Trim both uncut ends of squash halves so they stand upright on serving plate. With fork, "comb" the squash flesh from both halves so it pulls off in long strands. Toss flesh from each half with 1 T butter and half of remaining ¼ t salt. Top squash with some of tomato and asparagus sauce; garnish with fresh thyme sprigs, if desired, and serve. Pass remaining sauce.

Nutrition information per serving protein: 14 grams; fat: 28 grams; carbohydrate: 66 grams: fiber: 23 grams; sodium: 859 milligrams; choles- terol: 31 milligrams; calories: 530.

Country Living/May/94 Scanned & fixed by DP & GG

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