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Veggie Spaghetti (Squash) Recipe

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This recipe for Veggie Spaghetti (Squash), by , is from The Moore Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Moore
Added: Wednesday, August 25, 2010

Category:
Category:

Ingredients:  
Ingredients:  
--> 1 medium spaghetti squash,
--> 2 garlic cloves, minced,
--> 1 can (14 oz) diced tomatoes, drained (I use 2 for more of a spaghetti feel)
--> 2 cups button mushrooms, cleaned and sliced
--> 1 tablespoon fresh basil, chopped
--> 1/8 teaspoon dried oregano
--> 2 tablespoon grated Parmesan cheese, optional

Directions:
Directions:
Slice spaghetti squash lengthwise in half and remove seeds. Heat oven to 375F and place squash flesh side down and back for 35 minutes or until soft enough to pierce with a fork. Saute the minced garlic and sliced mushrooms. Add the tomatoes, basil and oregano to the garlic mixture and simmer for 10-15 minutes. Remove the flesh of the spaghetti squash (using a fork) and place in a bowl. Add tomato sauce mixture to spaghetti squash strands. Top with Parmesan cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 - 45 minutes (including bake time)
Personal Notes:
Personal Notes:
Great recipe, have fun with it because you can really add anything that tastes good with spaghetti. Olives, onions, bell peppers would be a great option. I like to make more sauce because the squash can dominate the dish and I like for it to taste and have a texture similar to spaghetti.

 

 

 

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