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  • Italian Style Spaghetti Squash

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    Italian Style Spaghetti Squash
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 lb Spaghetti squash Vegetable cooking spray
    • 1 lb Eggplant, peeled/cut into 1/2" cubes
    • 1 sm Onion, minced
    • 2 lrg Cloves garlic, chopped
    • 28 ounce Tomatoes, undrained and coarsely minced
    • 6 ounce Tomato paste
    • 1 tsp Dry Italian seasoning
    • 1/2 tsp Dry whole basil
    • 1/2 tsp Pepper
    • 1/4 c. Grated Parmesan cheese

    Directions

    1. Wash squash; pierce several times with a large fork. Place squash in a baking pan. Bake at 350 degrees for 1 hour and 15 min or possibly till squash is tender. Allow squash to cold; cut squash in half, and remove seeds.
    2. Using a fork, remove spaghetti-like strands; place strands in a 12-inch by 8-inch by 2-inch baking dish, and set aside.
    3. Coat a large skillet with cooking spray; place over medium-low heat till warm.
    4. Add in eggplant, onion and garlic to skillet; cover and cook 10 min, stirring occasionally. Stir in remaining ingredients except Parmesan cheese.
    5. Bring to a boil; reduce heat, and simmer, uncovered, 30 min. Pour sauce over squash strands in baking dish; cover loosely, and bake at 350 degrees for 20 min or possibly till thoroughly heated.
    6. Sprinkle with Parmesan cheese before serving.
    7. Yield: 6 servings (about 137

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