Spaghetti Squash PrimaveraSubmitted by: TAKINGBACKLIFE
IntroductionI got this recipe off of Fatfreevegan.com and modified it slightly adding more peppers (green, red, and yellow) and doubled up the mushrooms. I got this recipe off of Fatfreevegan.com and modified it slightly adding more peppers (green, red, and yellow) and doubled up the mushrooms.
Spaghetti Squash, 3 cup
Garlic, 1 tsp
Onions, raw, .5 medium (2-1/2" dia)
Zucchini, 1 cup, sliced
Green Peppers (bell peppers), 4 cup, strips
Mushrooms, fresh, 3 cup, pieces or slices
Tomatos (1 Can diced)
Oregano, ground, 1 tbsp
Granulated Sugar, 1 individual packet
Salt, 1 dash
Pepper, black, 1 dash
1 6oz. can tomato paste
water for desired thickness
Test with point of small knife to see if it is tender; if not, nuke it for another few minutes.
Sauce: In non-stick pan, sautÃ© garlic and onions until they release their fragrance.
Add the remainder of the veggies and sautÃ© for about 5 minutes at medium heat till they start to release their juices. The onions should not get brown. Now, add the tomatoes and stir. Simmer at low-to medium heat till the excess liquid is evaporated.
While the sauce is reducing, you can play with the seasonings until you get something you like.
Using oven mitts, remove squash from microwave and place on large platter. Keep the mitts on while you take a large fork and flake the squash into pasta-like strands. Use a lengthwise motion - if you've never seen this before, you'll be amazed how pasta-like this becomes! Divide spaghetti squash into two serving bowls, top with sauce, and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user TAKINGBACKLIFE.