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Spaghetti Squash With Sun-Dried Tomato Sauce


This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Spaghetti Squash With Sun-Dried Tomato Sauce

The flesh of the spaghetti squash looks like long-strand pasta. After cooking
it, you have to scrape or "comb" it out of its yellow shell with a fork. Then
sauce the long, slightly crunchy, mildly sweet strands just like spaghetti.
This sun-dried tomato sauce is a particularly delicious complement. Add a
basket of Herbed Focaccia , a green salad, and Amaretti Baked Pears for a truly
terrific supper.

Servings: 4

Calories: 281

Fat: 10 g

Cholesterol: 21 mg

Sodium: 563 mg

Protein: 14 g

Carbohydrate: 32 g

Fiber: 6 g

* Ingredients:

1 large spaghetti squash, about 3 pounds

cup slivered or chopped dry pack sun-dried tomatoes

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, finely chopped

teaspoon dried oregano

1 can (16 ounces) crushed tomatoes

cup dry white wine

2 tablespoons freshly grated Parmesan cheese, preferably imported

2 teaspoons sugar

cup chopped parsley, preferably flat leaf

2 tablespoons slivered fresh basil

Salt and black pepper to taste

1 cup part-skim ricotta cheese

* Directions:

Preheat the oven to 375F. Pierce the uncut squash in several
places with a skewer or sharp knife. Place on a rimmed baking sheet
and bake, uncovered, turning once, until tender when pierced with a
skewer, 1 to 1 hours (see note).

To rehydrate the tomatoes, place them in a small bowl and cover
with cup boiling water. Set aside until softened, about 15
minutes, reserving the liquid. Heat the oil in a large skillet. Add
the onion and cook over medium heat, stirring frequently, until
softened, about 4 minutes. Add the garlic and oregano and cook,
stirring, for 1 minute. Add the crushed tomatoes, wine, Parmesan
cheese, sugar, sun-dried tomatoes, and soaking water. Bring to a
boil, reduce the heat to medium-low, and simmer, uncovered, until
the sauce reduces and thickens and the flavors blend, 15 to 20
minutes. Stir in the parsley and basil. Season with salt and pepper
to taste.

Cut the cooked squash in half lengthwise and scoop out and discard
the seeds. Use a fork to scrape the strands of flesh out of the
skin. Place the squash on a platter, spoon the sauce over it, and
top with spoonfuls of the ricotta.

Note: To cook in a microwave, carefully cut the squash in half
lengthwise and scoop out the seeds. Place the halves, cut sides
down, in a microwave-safe baking dish. Cover with plastic wrap and
microwave on high for 15 to 20 minutes, rotating the dish twice,
until the squash softens.


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