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Re: ratatouille with spaghetti squash - sorry I forgot to omit the cheese on first transmission!

Noreen Campbell wrote:
> 
> Noreen Campbell wrote:
> >
> > This recipe is very easy and makes a huge batch which is even better the
> > next day.  Also would go well over rice, etc.
> >
> > 1 spaghetti squash, cut in half lenghtwise
> > 1/4 cup white wine
> > 1 small onion, diced
> > 2-3 cloves garlic, minced
> > 1 med green pepper, diced
> > 1 med red pepper, diced
> > 1 eggplant, peeled, cubed
> > 1 green zuchinni, sliced
> > 1 yellow zuchinni, sliced
> > 2 cans stewed tomatoes
> > 1 cup spaghetti sauce
> > oregano, basil, pepper to taste
> 
> > 
> > Cut spaghetti squash in half.  Scoop out seeds.  I steam the two halves
> > in my vegetable steamer.  Let stand and then scoop out strands of
> > squash.
> >
> > Meanwhile,  heat wine in skillet.  Braise onion and garlic in wine for a
> > few minutes.  Add peppers and continue to cook until desired tenderness.
> > Add eggplant and zuchinni. Keep tossing and turning.  Add stewed
> > tomatoes.  Cook until mixture begins to thicken and vegetables are
> > tender.  Add spaghetti sauce and season to taste with oregano, basil,
> > pepper.
> >
> > Serve over spaghetti squash strands.

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