*  Exported from  MasterCook II  *

                           Spaghetti Squash (Vegan)

Recipe By     : John Trinterud <[email protected]>
Serving Size  :      Preparation Time :
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1  lg            Spaghetti squash
      4  oz            Sun dried tomatoes --
                       - up to 8 oz, soften in a bowl
                       - of boiling water for no more
                       - than 2 minutes
      2                Shallots -- up to 4, chopped
      2  cl            Fresh garlic -- up to 4, chopped
    1/2                Green bell pepper --
                       - coarsely chopped
    1/2                Red peppers -- or more,
                       - coarsely chopped
    1/4  c             Olive oil -- up to 1/3 c,
                       - high quality
      1  tb            Balsamic vinegar -- up to 3 tb
      2  bn            Fresh basil -- leaves only
      1  ts            Cumin
                       Lemon pepper -- to taste
                       Oregano -- to taste

Carefully split squash lengthwise with a heavy knife, scrape out and
discard seeds. Easiest cooking method is in the microwave, but bake
it if you wish. For the microwave, place 'inside up' in rectangular
glass dish, add 1/4 cup of water in the dish.

Cover with plastic wrap and cook on high for about 10 minutes, or
until just 'al dente'. While it's cooking, let's make the 'sauce.'

Saute garlic and shallots in olive oil with bell pepper until just
tender--don't brown. If you're using fresh red peppers, add these
now.

Coarsely chop red peppers (if using canned ones) and tomatoes, add to
pan with cumin, lemon pepper, and oregano.

Add basil and balsamic vinegar at the last minute, and cook only
until the basil just wilts.

Assembly:

To assemble, scrape the squash halves 'across' (as in horizontally)
to free the 'spaghetti'--try and keep it fluffy, place in serving
dish. We use a large shallow pasta bowl. Pour the sauce over the
squash and fold in--serve immediately. Keeps well, rewarm in
microwave.

Note: Too much bell pepper will overpower the dish.


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