This is what I made for dinner tonight. It is the perfect fall dinner: light and full of wonderful vegetables. And for the gluten intolerant folks, it's gluten free!
Delicious Spaghetti Squash Meal
1 Spaghetti Squash (about 1 ½ pounds)
1 med onion, chopped (about ½ cup)
1 small green pepper, chopped (about ½ cup)
1 large clove garlic, finely chopped
2 Tbsp. olive or vegetable oil
4 medium tomatoes, chopped (about 4 cups)
½ tsp salt
¼ tsp dried oregano leaves
¼ tsp dried basil leaves
1/8 tsp pepper
¼ C. grated Parmesan or other cheese
Poke holes in spaghetti squash with fork and cook in the microwave whole uncovered 18-23 minutes, turning squash over after 8 minutes, until tender. Let stand uncovered 10 minutes.
Meanwhile, cook onion, green pepper and garlic in oil in saucepan over medium heat about 5 minutes, stirring occasionally, until onion is tender, Stir in tomatoes, salt, oregano, basil and pepper. Simmer uncovered, stirring occasionally, 5 minutes.
Cut squash in half; remove seeds and fibers. Remove strands with two forks; toss with cheese. Spoon tomato mixture over squash. Fun to serve in the hollowed out squash shells.
Linked to: Recipe Swap
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