Thursday, October 23, 2008

Spaghetti Squash with Tomatoes

Here's a recipe from my teaching days. We used this tasty squash as one of the recipes in our vegetable lab. I like this recipe because it is full of flavor AND healthy . It provides a sneaky way to get your kids to eat more vegetables. It's a vegetable diguised as pasta... and kids usually like pasta. This meatless dish is also a filling option for the diet concious. 4 ounces of spaghetti squash contains only 37 calories! You can make this recipe even "lighter" by omitting the butter.

The quickest way to prepare spaghetti squash is in the microwave. First, cut the squash in half and remove the seeds. Place the halves in a microwave dish and add 1/4 cup water. Cover the pan with plastic wrap and cook the squash about 10 minutes on high. Depending on your microwave and the size of the squash, the exact time will vary. I test for doneness with a fork.

Spaghetti Squash with Tomatoes
1 spaghetti squash
1 medium onion, chopped
1 small green pepper, chopped
1 large clove garlic
2 T. olive oil
4 medium tomatoes, chopped
½ tsp. salt
¼ tsp. dried oregano leaves
¼ tsp. dried basil
¼ tsp. fennel seed
1/8 tsp. pepper
2 T. butter or margarine
¼ cup grated parmesan
1. Prepare and cook squash using microwave.
2. Cook onion, green pepper and garlic in oil in 3-qt. saucepan (I used a skillet) over medium heat about 5 minutes, stirring occasionally until onion is tender. Stir in tomatoes, salt, oregano, basil, fennel and pepper. Simmer uncovered, stirring occasionally.

3. Remove squash strands with two forks

4. Toss squash with butter and cheese

5. Spoon tomato mixture over the top and enjoy! I like to sprinkle a little parmesean over the top and serve with garlic bread.

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