Update my dinner status, I'm making this tonight.
12 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Good-sized spaghetti squash
- 4 To 8 oz sun dried tomatoes
- 2 To 4 shallots (more or less
- To taste); chopped
- 2 To 4 cloves fresh garlic
- (more or less to; chopped
- 1/2 Green bell pepper
coarsely chopped.
coarsely chopped
to taste
Preparation
Recipe by: jrt@PacBell.COM (John Trinterud) From: beck4@nyc.pipeline.com (Eileen & Bob Holze) Date: Thu, 23 May 1996 19:39:28 GMT 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 its cooking, lets make the sauce. Saute garlic and shallots in olive oil with bell pepper till just tender - dont brown. If youre 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 Posted to Master Cook Recipes List, Digest #95
