Spaghetti Squash Primavera

Ingredients

Original recipe makes 4

	WILSON BWVB02B
	1/2 cMushrooms; sliced
	1 tsSalt
	1/2 tsPepper
	2 lgTomatoes; coarsely chopped
	2 Garlic; minced
	2 tsDried Oregano
	2 tbOlives; chopped
	1 cRomano cheese; shredded
	3 tbOlive oil; divided use
	1 Spaghetti; (3 lbs) squash
	2 tbPine nuts

Calories Per Serving: 181
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Spaghetti Squash Primavera Preparation

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