Preheat oven to 400* Place squash on baking sheet and bake 1 hour, or until squash is soft to touch. Cool for 10 minutes. Meanwhile, in frying pan, heat oil on medium heat. Add onions and garlic and saute until onions soften slightly, about 2 mins. Add tomatoes, basil, oregano, salt and pepper. Bring to boil, turn heat to low and simmer, covered 30 mins. Slice squash in half, and remove seeds. With fork, pull out strands of the flesh. To serve, place squash strands on plate and top with tomato sauce. Sprinkle with parmesan cheese. Serves 4 [From Lucy Wavermans Seasonal Canadian Cookbook] Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: firstname.lastname@example.org
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|Serving Size: 1 Serving (1817g)|
|Recipe Makes: 1|
|Calories from Fat: 126 (22%)|
|Amt Per Serving||% DV|
|Total Fat 14g||19 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 11mg||3 %|
|Sodium 390.1mg||13 %|
|Potassium 3129.4mg||82 %|
|Total Carbohydrate 108.9g||32 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 95.7g|
|Protein 19.7g||28 %|
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Calories per serving: 570
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