Spaghetti (Squash) & Veggies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Spaghetti Squash (or 1 lb spaghetti pasta)
½ pound mushrooms, coarsely chopped
1 ½ cans diced tomatoes with oregano
3 stalks celery, coarsely chopped
½ green pepper, coarsely chopped
½ yellow pepper, coarsely chopped
½ pound asparagus, chopped in ½ - 1 inch pieces (opt.)
8-10 green olives cut in half
1 to 1 ½ 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
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Directions: |
Directions: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. |
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Personal
Notes: |
Personal
Notes: From Bob - spaghetti squash tastes different than pasta, but we find that the taste is great.
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