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Spaghetti (Squash) & Veggies Recipe

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This recipe for Spaghetti (Squash) & Veggies, by , is from The Brain Family 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!

Cathy Gessler


1 Spaghetti Squash (or 1 lb spaghetti pasta)
pound mushrooms, coarsely chopped
1 cans diced tomatoes with oregano
3 stalks celery, coarsely chopped
green pepper, coarsely chopped
yellow pepper, coarsely chopped
pound asparagus, chopped in - 1 inch pieces (opt.)
8-10 green olives cut in half
1 to 1 bulbs shallot, chopped
3 cloves garlic, sliced
Italian Seasoning added to taste

Add later:
Banana pepper rings to taste
A couple of handfuls of fresh baby spinach
Feta cheese to taste, some cooked in and some for garnishing afterwards

If using a spaghetti squash, boil water (enough to mostly cover the spaghetti squash. Poke holes in the squash with a large fork and put into water. Cover with lid and boil about 30 minutes until it is tender when it is poked with the fork or a knife. If using pasta, prepare as directed on the package.

While it is boiling, fry mushrooms in a large frying pan. Add the canned tomatoes, and then the rest of the earlier ingredients and stir fry. Sprinkle a good amount of seasoning over top as it is frying.

When the squash is tender, remove from water and cut in half lengthwise. Use a spoon to remove center seeds, then a table fork to separate the strands and move to a bowl (or we just use the pan). Add the later ingredients to the fried veggies and cover the spaghetti looking squash, and mix.

This recipe can be widely varied, adding/removing veggies to taste and availability.

Personal Notes:
Personal Notes:
From Bob - spaghetti squash tastes different than pasta, but we find that the taste is great.




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