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.