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  Italian-Style Spaghetti Squash
  Category: Vegetables
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 191
Ingredients:
6 lb Spaghetti squash
Vegetable cooking spray
1 lb Eggplant, peeled/cut into 1/2" cubes
1 small Onion, chopped
2 large Cloves garlic, minced
28 oz Tomatoes, undrained and coarsely chopped
6 oz Tomato paste
1 tsp Dried Italian seasoning
1/2 tsp Dried whole basil
1/2 tsp Pepper
1/4 cup Grated Parmesan cheese
Instructions:
Wash squash; pierce several times with a large fork. Place squash in a
baking pan. Bake at 350 degrees for 1 hour and 15 minutes or until
squash is tender. Allow squash to cool; cut squash in half, and
remove seeds.

Using a fork, remove spaghetti-like strands; place strands in a
12-inch by 8-inch by 2-inch baking dish, and set aside.

Coat a large skillet with cooking spray; place over medium-low heat
until hot.

Add eggplant, onion and garlic to skillet; cover and cook 10 minutes,
stirring occasionally. Stir in remaining ingredients except Parmesan
cheese.

Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Pour
sauce over squash strands in baking dish; cover loosely, and bake at
350 degrees for 20 minutes or until thoroughly heated.

Sprinkle with Parmesan cheese before serving. Yield: 6 servings
(about 137 calories per serving).

The Columbian, January 16, 1996
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