Spaghetti Squash(vegan)

* Exported from MasterCook II *

Spaghetti Squash (vegan)

Recipe By :jrt@PacBell.COM (John Trinterud)
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 good-sized Spaghetti Squash
4 to 8 oz sun dried tomatoes - soften in a bowl of
boiling
water for no more than two(2)
minutes.
2 to 4 shallots (more or less to taste) -- chopped
2 to 4 cloves fresh garlic (more or less to --
chopped
1/2 green bell pepper -- coarsely chopped.
1/2 or more of red peppers -- coarsely chopped
1/4 to 1/3 C good olive oil
1 to 3 T balsamic vinegar
2 bunches fresh basil -- (leaves only)
1 t cumin
lemon pepper & oregano --
to taste


Procedure:

Split squash lengthwise with a heavy knife (careful!!), 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 till 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 till 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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