John is not fond of most vegetables, but he is crazy about this dish.
1 Medium Spaghetti Squash
1/2 cup chopped onion
1/2 cup sweet peppers (bell)
1 clove garlic minced
1 10 ounce can of Ro-Tel Tomatoes and Peppers (If Ro-Tel is not available, use a finely diced large tomato with all it's juice and dice up a couple of mild to medium chili peppers.)
Cut squash in half, lengthwise. Place it in a large baking dish cut side down with about 3/4 cup of water. Bake in the oven @ 350 for 45 minutes. Allow it to cool until you can comfortably handle it. Scrape out the seeds and discard them. Now scrape all the squash out into a bowl and set it aside. In a large skillet, saute the onions, sweet peppers and garlic in olive oil until the onions are clear. Add the squash and the can of Ro-Tel to the skillet and toss. Bring it to a boil and let it simmer for about 15 minutes before serving. Add salt & pepper to taste.
Follow all of the instructions above, but just before serving add about 4 tablespoons of pesto sauce and 1/4 cup of diced sun-dried tomatoes.
Originally posted 3/10/08
Select the "Table of Contents" tab above for the complete list of recipes. Alternately, select a "Category" tab below, or use the "Index" in the left column to search by ingredient. *WP* in the title indicates the recipe is from our Weight Management Plan. Main Dishes average 300-350 calories & Desserts average 100-150 calories.
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*WP* in the title indicates this is part of our "Weight Management Plan". Main Dishes average 300-350 calories. Desserts average 100-150 calories. Someday, I may get around to updating all the recipes to include the Nutritional Information. Don't hold your breath...