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Thursday, March 10, 2011

Spaghetti Squash

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
Olive oil
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

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