Spaghetti Squash Italian Style Recipe
Ingredients
1 large spaghetti squash
1 tablespoon olive oil
1 medium size yellow onion, chopped fine
3/4 pound mushrooms, sliced
1/3 cup dry white wine or water
2 cans low sodium tomato sauce
1 can low sodium tomatoes, pureed with their juice
2 cloves garlic, minced
1/4 teaspoon each dried basil, rosemary, and thyme, crumbled
1/4 teaspoon black pepper
3 medium size carrots, peeled and sliced
2 1/2 cups broccoli florets
1 small zucchini sliced
1/4 cup grated Parmesan cheese
2 tablespoons minced parsley
1 tablespoon unsalted sunflower seeds, toasted
Directions
Preheat the oven to 350°F.
Pierce the squash in several places with a small knife, set it on a baking sheet, and bake for 1 to 1 1/4 hours or until you can pierce it easily with a fork.
Meanwhile, heat the olive oil in a medium size saucepan over moderate heat for 1 minute.
Add the onion and cook, uncovered, until soft about 5 minutes.
Add the mushrooms and wine and cook, covered, for 3 minutes.
Mix in the tomato sauce, tomatoes, garlic, basil, rosemary, thyme, and pepper, and simmer, covered, for 3 minutes.
Add the carrots and simmer 3 minutes more.
Mix in the broccoli and cook for another 3 minutes.
Stir in the zucchini and cook for 2 minutes or until tender but crisp.
When the squash is done, let it cool for 15 minutes, then halve it lengthwise and remove the seeds.
Using a fork, scrape the flesh onto a platter.
Warm up the vegetable mixture if necessary and spoon it over the squash.
Sprinkle with the cheese, parsley, and sunflower seeds.
Pierce the squash in several places with a small knife, set it on a baking sheet, and bake for 1 to 1 1/4 hours or until you can pierce it easily with a fork.
Meanwhile, heat the olive oil in a medium size saucepan over moderate heat for 1 minute.
Add the onion and cook, uncovered, until soft about 5 minutes.
Add the mushrooms and wine and cook, covered, for 3 minutes.
Mix in the tomato sauce, tomatoes, garlic, basil, rosemary, thyme, and pepper, and simmer, covered, for 3 minutes.
Add the carrots and simmer 3 minutes more.
Mix in the broccoli and cook for another 3 minutes.
Stir in the zucchini and cook for 2 minutes or until tender but crisp.
When the squash is done, let it cool for 15 minutes, then halve it lengthwise and remove the seeds.
Using a fork, scrape the flesh onto a platter.
Warm up the vegetable mixture if necessary and spoon it over the squash.
Sprinkle with the cheese, parsley, and sunflower seeds.
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