Pepperoni Squash Toss Recipe
Ingredients
| Spaghetti squash | 1 Large | |
| Garlic | 2 Clove (5gm) | |
| Onion | 1 Medium, separated into rings | |
| Green pepper-1 large, sliced into strips | ||
| Vegetable oil | 2 Tablespoon | |
| Pepperoni | 1 To taste, sliced | |
| Tomato sauce -1 (15-ounce) can | ||
| Dried oregano | 1 Teaspoon | |
| Dried basil | 1 Teaspoon | |
Directions
GETTING READY
1) Wash the squash and cut in half lengthwise, and discard seeds.
MAKING
2) Put the squash in a Dutch oven with cut side down and add 2 inches water.
3) Boil the water and cover the oven, cook for 20-25 minutes or until tender.
4) Drain and cool squash. With a fork, remove spaghetti like strands of squash. Keep 5 cups of strands aside.
5) In a large skillet, heat oil and saute garlic, onion, and green pepper just until onion is tender.
6) Add pepperoni and cook 2 minutes. Then add tomato sauce, oregano, and basil and cook for 5 more minutes or until thoroughly heated.
SERVING
7) Serve the squash strands with the sauce.
1) Wash the squash and cut in half lengthwise, and discard seeds.
MAKING
2) Put the squash in a Dutch oven with cut side down and add 2 inches water.
3) Boil the water and cover the oven, cook for 20-25 minutes or until tender.
4) Drain and cool squash. With a fork, remove spaghetti like strands of squash. Keep 5 cups of strands aside.
5) In a large skillet, heat oil and saute garlic, onion, and green pepper just until onion is tender.
6) Add pepperoni and cook 2 minutes. Then add tomato sauce, oregano, and basil and cook for 5 more minutes or until thoroughly heated.
SERVING
7) Serve the squash strands with the sauce.
Chef
