Vanessa williams' spaghetti squash w/herbs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Spaghetti squash; halve l'wise, seed |
| 1 | cup | Mushrooms; slice thin |
| 1 | medium | Red onion; dice 4 cl garlic; mince |
| 1 | tablespoon | Red miso paste |
| 1 | medium | Red pepper; dice |
| 2 | tablespoons | Olive oil |
| 28 | ounces | Jar marinara sauce |
| 1 | dash | Honey 2tb fresh herbs; (oregano, rosemary, thyme, basil) |
| ¼ | cup | Parmesan; grate |
Directions
WALDINE VAN GEFFEN VGHC42A
In a large pot, steam squash for 20 minutes or until tender. Drain, then run fork over inside of squash to remove spaghetti-like strangs. Discard remaining squash. While squash is being steamed, saute mushrooms, onions, garlic, miso paste and red pepper in olive oil for 3-4 minutes until veggies are tender. Add sauce, honey and herbs and simmer uncovered, stirring frequently, for 10-15 minutes. Pour sauce over squash and top with cheese. Source: TV Guide. MM Waldine Van Geffen vghc42a.
Posted to MC-Recipe Digest V1 #916 by LinFields@... on Nov 19, 1997
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