Thursday, November 12, 2009

Spaghetti Squash Primavera

Got this off of The Thrifty Mama

Servings: 4 Servings
Total Time (median): tell us

* 1 Spaghetti; (3 lbs) squash
* 3 tb Olive oil; divided use
* 2 Garlic clove; minced
* 1/2 c Mushrooms; sliced
* 2 lg Tomatoes; coarsely chopped
* 2 ts Dried oregano
* 2 tb Olives; chopped
* 2 tb Pine nuts
* 1 ts Salt
* 1/2 ts Pepper
* 1 c Romano cheese; shredded


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 on Apr 30, 1998

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