Variations: Use oregano and/or thyme, add more cheese, add chopped stewed
tomatoes.
Spaghetti Squash
Ingredients
1 medium spaghetti squash
1-2 8 oz. packages of mushrooms (sliced if preferred)
2 small cans of tomato sauce
1-2 brown onions (1 cup chopped)
2 bunches fresh basil(dry may be substituted)
8 oz. cheese: Mozzarella, Monteray Jack, or Kashkaval
4 Tbsp. Parmesan
olive oil, salt and pepper
Directions
Cut spaghetti squash in half, take out seeds. Put in baking dish cut side
down, add 1/2 to 1 inch of water. Bake in oven at 350 degrees until a knife
slides in easily, ~ 1/2 hour. In the meantime slice mushrooms and chop onions.
Saute in olive oil and set aside. Grate cheese of your choice. Wash and chop
basil. When squash is ready, take our and discard water. Flip cut sides up
and drag a fork lengthwise over the cut surfaces. The squash will separate
in spaghetti like strings. Be careful not to pierce the skin. Put squash spaghettis
into a bowl. Combine with mushrooms, onion, basil, tomato sauce and grated
cheese. Season with salt and pepper to taste. Spoon mixture back into th squash
shell. Top with parmesan. Return to oven until the cheese has melted and the
top has lightly browned Serve with brown basmati rice and a mixed salad.
