Recipe - Italian-Style Spaghetti Squash

6 pound Spaghetti squash
Vegetable cooking spray
1 pound Eggplant; peeled/cut
into 1/2" cubes
1 small Onion; chopped
2 lg Cloves garlic; minced
28 ounce Tomatoes; undrained
and coarsely chopped
6 ounce Tomato paste
1 teaspoon Dried Italian seasoning
One half teaspoon Dried whole basil
One half teaspoon Pepper
One fourth cup Grated Parmesan cheese

Wash squash; pierce several times with a large fork. Place squash in a
baking pan. Bake at 350 degrees for 1 hour and 15 minutes or until squash
is tender. Allow squash to cool; cut squash in half, and remove seeds.

Using a fork, remove spaghettilike strands; place strands in a 12inch by
8inch by 2inch baking dish, and set aside.

Coat a large skillet with cooking spray; place over mediumlow heat until
hot.

Add eggplant, onion and garlic to skillet; cover and cook 10 minutes,
stirring occasionally. Stir in remaining ingredients except Parmesan
cheese.

Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Pour sauce
over squash strands in baking dish; cover loosely, and bake at 350 degrees
for 20 minutes or until thoroughly heated.

Sprinkle with Parmesan cheese before serving. Yield: 6 servings (about 137
calories per serving).

The Columbian, January 16, 1996
Posted to MMRecipes Digest V3 #294

Date: Sat, 26 Oct 1996 23:56:37 +0000

From: Linda Place placel@worldnet.att.net