Spaghetti squash with mushroom tomato sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Spaghetti squash |
| 1 | can | Tomato sauce |
| 1 | can | Mushrooms; including juice |
| ½ | teaspoon | Italian seasoning mix |
| ¼ | teaspoon | Poultry seasoning mix |
| ½ | teaspoon | Hot pepper sauce; opt'l |
Directions
An excellent vegetable side dish that's hardy enough to be a main dish, perhaps with a little grated cheese for protein or served with a bean dish. Serves 8 as a side dish or 4 as a main course depending on the size of the squash.
In a saucepan combine the tomato sauce, canned mushrooms including juice and the seasonings. Bring to a boil and gently simmer, uncovered, until reduced by ¼ and thickened.
Cut squash in half and clean out seeds and fibre. Reassemble and micro wave on high for 10-12 min or until insides are cooked tender and easily shredded by a fork. Cook another 2-4 min if necessary.
With a fork, scoop out the squash; the flesh should come out in long strands that resemble spaghetti. [Use an oven mitt to hold the squash halves as the skin will be quite hot.] Serve the squash strands topped with the tomato sauce.
Submitted By JIM WELLER On 06-06-95
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