Herb Scented
Spaghetti Squash
Ingredients
- 1 3lb Spaghetti squash
- 1 tsp. extra virgin olive oil (or vegetable cooking spray)
- 3 bell peppers (one each: green, red, and yellow)
- 1 medium onion—thinly sliced
- 1 medium onion—cut in half
- 1/4 cup
coarsely grated carrots
- 1 cup sliced fresh mushrooms
- 2 large garlic cloves
- 2 cup vegetable bouillon dissolved in 1/4 cup hot water
- 1 Tbsp dried herbs (oregano, thyme or Italian seasoning)
- 1/4 cup finely chopped parsley
- 1/4 cup sliced green onion for garnish
- Optional: Salt, pepper, a top2ping of Grated Parmesan or Romano cheese.
Method
- Preheat oven to 350 degrees. Wash squash and split in half lengthwise.
Remove seeds and strands that surround them with a spoon.
- In a shallow
roasting pan with 1/2" hot water, place onion halves, one crushed
garlic clove and the herbs. Place on a wire rack over the roasting pan and
put the squash, cut side down, on the rack.
- Bake for 30-40 minutes or until
the squash is done. Test by piercing with a small sharp knife. The squash
should be firm, and yield easily when pierced. Remove from oven and let
cool. Remove spaghetti strands into a large bowl by pulling the strands
away from the shell with a fork. Discard shells and set aside.
- Remove seeds and membranes from peppers and cut into 1/4" square
confetti. Coat a large skillet or stir fry pan with olive oil or vegetable
cooking spray. Place over medium heat and sauté sliced onion 10-15
minutes—do not burn.
- Add mushrooms and one garlic clove minced, raise
the heat slightly and continue to sauté another 2-3 minutes. Add the
grated carrot and pepper confetti and sauté another 1-2 minutes. Add the
squash and toss to mix all the vegetables. Add parsley, salt and pepper,
and turn heat up to medium high.
- Add the vegetable bouillon and continue to toss until most of the
liquid is reduced and the spaghetti takes on a sheen. Remove from heat,
pour on a large serving plate. Sprinkle with green onion slices and grated
cheese (optional).
Makes 4-6 eye-pleasing, mouth tempting, main course servings when
served with tossed salad and your favorite loaf of bread.
About The Author
This recipe was provided by Ell Opas, a staff member of TAO/Living
Waters, a spiritual health spa based on ancient Kabbalistic teachings and
open to people of all faiths. Eli can be reached at: 3255 NW 95 Ter.,
Sunrise, Florida 33351. |
