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Spaghetti Squash Sauté Recipe

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This recipe for Spaghetti Squash Sauté is from Annelle's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2½ lb spaghetti squash

1 tbsp. chopped fresh oregano

4 ripe tomatoes, quartered

1 bunch green onions, chopped

2 garlic cloves, minced

1 tsp. olive oil

¼ c. dry white wine

1 tsp. salt

½ tsp. pepper

¼ c. shaved parmesan cheese
Directions:
Directions:
Cut squash in half lengthwise, and place, cut side down, in a 15 x 10 inch jellyroll pan. Bake 450 degrees for 30 minutes or until skin is tender and strands may be easily loosened with a fork. Remove seeds; cool squash slightly. Remove spaghetti like strands of squash with a fork, discarding shell.

Sauté chopped oregano and next 3 ingredients in hot oil in a large skillet 2 minutes. Remove from heat, and stir in squash. Sprinkle with cheese; serve immediately. If desired garnish with fresh oregano sprigs.

 

 

 

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