Recipe By : Hannah
Serving Size : 8 Preparation Time :0:00
Categories : Pesach Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large spaghetti squash --
1 lb mushroom pieces -- sliced
2 medium onion -- diced
3 cloves garlic -- chopped
2 medium red and green bell peppers -- sliced thin
2 medium zucchini -- quartered and sliced
2 stalks celery -- sliced thin
2 carrots -- sliced thin
oil or butter or margarine
shredded cheese
Halve the spaghetti squash, remove seeds and boil until the squash
can be separated into strings. While the squash is boiling saut^A the
vegetables in olive oil or butter or margarine. Scoop the squash out
of the shell and separate into strands. Toss the saut^Aed vegetables
and the squash, season to taste (pepper, salt, garlic powder, basil).
Shredded cheese can be sprinkled on top.
The quantities of vegetables can be adjusted to taste.
