Spaghetti Squash - 2

Recipe Ingredients

1		Good-sized spaghetti squash
4 oz	113g	Sun dried tomatoes*
		Water for no more than two - (2) minutes.
2		Shallots - (more or less to taste), chopped
2		Fresh garlic - (more or less to, chopped (2 to 4)
1/2		Green bell pepper - coarsely chopped.
1/2		Or more of red peppers - coarsely chopped
1/4 cup	59ml	Good olive oil - (1/4 to 1/3)
1 tablespoon	15ml	Balsamic vinegar - (1 to 3)
2		Fresh basil - (leaves only)
1 teaspoon	5ml	Cumin
		Lemon pepper and oregano - to taste

Recipe Instructions

* soften in a bowl of boiling water

Procedure:

Split squash lengthwise with a heavy knife (careful!!), scrape out and discard seeds. Easiest cooking method is in the microwave, but bake it if you wish. For the microwave, place 'inside up' in rectangular glass dish, add 1/4 cup of water in the dish.

Cover with plastic wrap and cook on high for about 10 minutes, or until just 'al dente'. While it's cooking, let's make the 'sauce.'

Sauteegarlic and shallots in olive oil with bell pepper till just tender - don't brown. If you're using fresh red peppers, add these now.

Coarsely chop red peppers (if using canned ones) and tomatoes, add to pan with cumin, lemon pepper and oregano.

Add basil and balsamic vinegar at the last minute, and cook only till the basil just wilts.

Assembly:

To assemble, scrape the squash halves 'across' (as in horizontally) to free the 'spaghetti' - try and keep it fluffy, place in serving dish. We use a large shallow pasta bowl. Pour the sauce over the squash and fold in - serve immediately. Keeps well, rewarm in microwave.

Note: too much bell pepper will overpower the dish

Source:
A Campbell(r) Cookbook, Cooking With Soup

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.