recipe for Spaghetti Squash

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Here is a nice recipe for Spaghetti Squash...

Spaghetti Squash with Basil and Red Peppers

1 spaghetti squash, about 2 lbs (900 g)

3 Tbs (45 ml) extra-virgin olive oil or butter

2 medium red bell peppers (capsicum), cored,

seeded, and thinly sliced

Salt and freshly ground pepper to taste

1/3 cup (80 ml) fresh basil leaves, very thinly

sliced (chiffonade)

1/4 cup (60 ml) toasted pine nuts (pignoli)

Prick the squash four or five times with the tip of a knife to prevent

it from bursting and bake in a 350F (180C) oven until soft to the

touch, 45 minutes to 1 hour. Slice the squash in half immediately to

stop the cooking and separate the strands of flesh by " combing " them

with a fork, scooping them out until only the skin remains. Heat the

oil in a skillet over moderate heat and saute the peppers until

slightly tender, about 3 minutes. Combine the squash, peppers, salt,

and pepper in a bowl and toss to mix well. Sprinkle with basil

chiffonade and top with toasted pine nuts. Serves 4 to 6.

------Recipe from The Chef at Worldwide Recipes---

SCD 3yrs