Spaghetti squash with gingered tomatoes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Shallot; minced | |
| 1 | Piece (1 inch) gingerroot; or less | |
| 2 | teaspoons | Unsalted butter; or olive oil |
| 1 | pounds | Canned tomatoes; chopped and drained or fresh tomato concasse |
| ¼ | teaspoon | Nutmeg |
| 1 | pinch | Sugar |
| Salt and pepper | ||
| 1¼ | pounds | Spaghetti squash; cored and cooked, strains separated |
Directions
While squash is cooking, saute the shallot and gingerroot in the butter in a small skillet for 5 minutes. Add tomatoes to ginger. Add sugar, nutmeg, salt and pepper. Simmer for 20 minutes.
Serve over strands of spaghetti squash. each 185 cals, 6g fat (26%) Note: From 25 to 30% of the squash is refuse Bennet, Bev (1985). Two's Company, A Cookbook for Couples. New York: Barrons. >Mc mailing from kitpath@... 4/22/99 TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high until soft enough to cut and core. Rub with spice or herb and finish cooking in the oven (350F) or on the grill.
Recipe by: Bev Bennet in Two's Company (1985) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Apr 22, 1999, converted by MM_Buster v2.0l.
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