Baked Spaghetti Squash With Tomato Sauce And Olives

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* Exported from MasterCook *

 

Baked Spaghetti Squash With Tomato Sauce And Olives

 

Recipe By : Cooking Light Magazine, October 2000, page 164

Serving Size : 6 Preparation Time :0:00

Categories : Inspired Vegetarian--Madison Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 spaghetti squash -- (about 3 1/4 pounds)

1 1/2 tablespoons olive oil

1 cup minced fresh onion

1 teaspoon dried oregano

1/2 teaspoon dried thyme

2 bay leaves

1 dash crushed red pepper

3 garlic cloves -- minced and divided

1 cup dry red wine

1/2 cup water

1/3 cup coarsely chopped pitted kalamata olives

1 tablespoon capers

1/4 teaspoon freshly ground black pepper

1/8 teaspoon salt

28 ounces canned crushed tomatoes -- undrained

1/4 cup grated fresh Parmesan cheese -- (1 ounce)

1/4 cup chopped fresh parsley

 

Spaghetti squash has flesh so stringy that it resembles spaghetti when you

scrape it out. So why not serve it with a tomato sauce?

 

1. Preheat oven to 375F.

 

2. Pierce squash with a fork. Place squash on a baking sheet; bake at

375F for 1 1/2 hours or until tender. Cool. Cut squash in half

lengthwise; discard seeds. Scrape inside of squash with a fork to remove

spaghetti-like strands to measure 6 cups. Keep warm.

 

3. While squash is baking, heat oil in a large nonstick skillet over

medium heat. Add onion, oregano, thyme, bay leaves, and red pepper; saute

5 minutes. Add 2 minced garlic cloves, wine, and the next 6 ingredients

(wine through tomatoes); bring to a boil. Reduce heat, and simmer until

thick (about 30 minutes). Discard bay leaves. Serve sauce over squash.

 

4. Combine 1 minced garlic clove, Parmesan cheese, and parsley. Sprinkle

over each serving.

 

Yield: 6 servings (serving size: 1 cup squash, 3/4 cup sauce, 1 tablespoon

topping).

 

From Deborah Madison's Inspired Vegetarian column.

 

CALORIES 128 (28% from fat); FAT 3.9 g (oat 1.2g. mono 1.9g, poly 0.6g);

PROTEIN 4.8 g; CARB 20.4 g; FIBER 3.5 g; CHOL 3 mg; IRON 2.2 mg; SODIUM 505

mg; CALC 159mg

 

 

 

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