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Tomatoey Spaghetti Squash

What you need: 

1 large onion, minced
5-6 cloves garlic, minced
1 cup mushrooms, chopped
1 tablespoon olive oil
1 plaintain, sliced
1 28 oz. can diced tomates
1 16 oz. can crushed tomatoes
1 cup cooked cracked wheat, bulgur, couscous (have fun and experiment)
basil, oregano, cayenne, parsley,
whatever seasonings that strike you at the moment - that's what i used last time
1 large spaghetti squash

What you do: 

Split the squash in half and cook upside-down in water for about 20-30 min. until tender. Pour 2 cups hot water over grains of choice and let sit cover for 15 min. (approx.) Meanwhile, saute the onion, garlic, mushrooms and plaintains in the oil, if needed add some water. Add cans of tomatoes and spices and let simmer for 15-20 min. Add drained grains and simmer another 5 min.
Pour the sauce over spaghetti squash on individual plates.
Enjoy.

Preparation Time: 
20-30 min
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

:)I had some leftover spaghetti squash and tried this recipe. It's definitely a keeper. So delicious!

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you can nuke (microwave) spagehttie squash real easy and i find that it a) takes less time and b) the sqash is more moist and tender. that is, if you do use microwaves...

i mix that with sauce and it's delish. i will have to try this version sometime.

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