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SPAGHETTI SQUASH

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Rate this recipe 4/5 (29 Votes)

Ingredients

  • INGREDIENTS:
  • Spaghetti squash
  • Onion
  • Sweet peppers
  • Garlic clove chopped
  • Tomato chopped
  • Oregano
  • Marjoram & Thyme (alternatively use basis
  • fresh is best)
  • Grated Parmesan Cheese
  • Optional: (Red wine) or (balsamic vinegar & 1tsp sugar)
  • Optional: Chicken broth

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

DIRECTIONS:
Wash the spaghetti squash and cut it in half lengthwise.

Step 2

Scoop out all the seeds and discard them.

Step 3

Place in a microwave safe dish, cut side down with a small amount of water (not too much). Cover with saran wrap and microwave until soft.

Step 4

IN THE MEANTIME:
Saute onions, peppers (cut the same size as the onions) and toward the end of cooking add the garlic and tomato.

Step 5

Toss in some oregano, marjoram & thyme or just use basis alone (fresh if possible).

Step 6

If you want this sauce a little juicier, add a little bit of chicken broth. Another optional addition is a splash of red wine vinegar or balsamic vinegar balanced off with a tsp of sugar.

Step 7

When the squash is done, scrape it out of the shell with a fork. Add the sauce and sprinkle with a generous amount of parmesan cheese. (Thanks for the recipe Dorie.)

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Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Review this recipe

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